Five-Spice Zucchini Bread

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.