Chad’s Brandy Glazed Zucchini Bread
This is zucchini bread the way it really should be.  Not boring.  Tender, tasty.  You can, of course, substitute yellow zucchini, patty pan, or just about any summer squash for the zucchini. Adapted from The Art of Quick Breads by Beth Hensperger
Servings Prep Time
10slices 10minutes
Cook Time
75minutes
Servings Prep Time
10slices 10minutes
Cook Time
75minutes
Ingredients
For the Bread
Optional Add-ins (Choose one of:)
For the Glaze
Instructions
  1. Preheat oven to 350. Grease a 9×5 loaf pan. Cream the oil and sugar in a medium bowl until light and creamy. Add eggs and vanilla and beat until well combined. Gently fold in the grated zucchini until evenly distributed.
  2. Sift the flour, soda, baking powder, cinnamon, cloves, and salt together into another bowl. If using nuts, berries, raisins, etc., stir in to coat evenly with flour mixture.
  3. Add the flour mixture to the creamed mixture, and stir just until combined. Don’t over-mix!
  4. Scrape the batter into the loaf pan. Bake for approximately 70 minutes, until the center of the loaf reaches 210 degrees (or a skewer in the center comes out clean and it’s begun to pull away from the sides of the pan). Set pan on a cooling rack for 5 minutes.
  5. Meanwhile, make the brandy glaze. Combine the sugar and brandy in a small saucepan over low heat. Stir occasionally, just until all of the sugar has dissolved.
  6. Stab the hot loaf with a skewer, all the way to the bottom, about 16 times. Pour the brandy glaze over the whole loaf, then let cool about 30 minutes in the pan. Turn out onto a cooling rack. Allow to cool completely before serving (even though it’s really hard to wait!)
Recipe Notes

My most common add-in is walnuts.  However, blueberries are outstanding.  If you use two add-ins, use only half of each.

I once used dried cherries macerated in Chambord.  That was quite special…

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