When life gives you enormous zucchinis, make dairy-free zucchini bread.
When you spend time growing and shredding zucchini, the last thing you want to do is wring out your zucchini only to add back more liquid later in baking.
Hypothesis: Martha Stewart's remarkably simple recipe will yield delicious, tender zucchini bread, without dairy.
Method
Procedures and Modifications:
Please note that I am doubling the recipe- see the above enormous quantities of zucchini from one vegetable alone!
1. Combine your wet ingredients, including zucchini, sugars, and eggs. Not pictured is adding in the vegetable oil.
2. Add in your dry ingredients, including flour, leveaners, and cinnamon, being careful not to overmix. The mixture will be quite liquidy.
3. I omitted the walnuts and almond extract (I'm in this habit since I grew up with a childhood tree nut allergy, despite outgrowing it in adulthood).
4. Bake! The double recipe yielded 2 loaves and 18 muffins. I typically find that one full recipe yields 1 loaf and 12 muffins, but I ran out of liners so I was overfilling some of the muffins. I bake my muffins for 20-25 minutes. I typically bake the loaf less than the 1 hour and 10 minutes that is recommended.
This time, I did not take out the loaves and some of the muffins as early as I typically do. You can see that they look a little tinged. The crust is a little less tender than usual, and the taste is a little affected, but they are still AMAZING.
Discussion
This is a tried and true recipe for me!
This recipe is inherently dairy-free because it uses vegetable oil instead of butter, so no major modifications are needed.
For cakes and quick breads, vegetable oil will actually yield a more tender, light crumb. If you are looking for dairy-free recipes and feel intimidated or overwhelmed by figuring out what to substitute for butter, I recommend finding these recipes that are developed with oil instead. Or continue following me, and I will test the recipes and substitutions for you!
Stripped of unnecessary steps, such as wringing out zucchini only to add in more liquid, or melting butter, or using multiple bowls, Martha Stewart's recipe is simple and reliably leads delicious results. What can you simplify in your life right now? Will you make this zucchini bread? I'd love to know!
