Five-Spice Zucchini Bread
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1 hour + 10 min cooling |
| Source | |
| Yield / serves | 1 loaf |
| Rating | Very good |
Ingredients
- Butter and flour for pan
- 1 egg
- 1/2 c. canola oil
- 3/4 c. granulated sugar
- 2 tsp. Chinese five-spice powder
- 1/2 tsp. freshly ground black pepper
- 2 c. coarsely shredded unpeeled zucchini (from about 1/2 lb. zucchini)
- 1 1/4 c. flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 c. sesame seeds
- 2 tbsp. pine nuts
Preparation
Preheat oven to 350 degrees. Butter and flour-dust a 4 1/2 - by 8 1/2 -inch loaf pan.
In a large bowl, beat egg with an electric mixture to blend; add oil, sugar, five-spice and pepper. Beat until mixture is well combined. Stir in zucchini.
In a separate bowl, stir together flour, baking soda, salt, baking powder, and sesame seeds. Stir gently into zucchini mixture just until blended. Scrape batter into pan; sprinkle pine nuts evenly on top.
Bake in oven until bread begins to pull away from sides of pan and a toothpick inserted in the center comes out clean, about 1 hour.
Let bread cool in pan for 10 minutes, then invert onto a rack and set upright to cool completely before slicing or wrapping airtight.
