Sarah's Zucchini Bread

Lisa Frost
My garden is producing Zucchini like mad. This morning, I made my friend Sarah Copeland's Golden Zucchini Bread and topped it with Ricotta, cinnamon, walnuts and pears. OOOOOOOwie!!! Best. Zucchini Bread. Ever. IMG_8503IMG_8512 Sarah Copeland is the food director for Real Simple Magazine. Check out here work here: She is also the author of two amazing cookbooks. Golden Zucchini Bread, by Sarah Copeland... 4 tbsp/55 g unsalted butter, plus more for the pans, at room temperature 1 cup/200 g lightly packed dark brown sugar 2/3 cup/130 g granulated sugar 3 large eggs ½ cup/120 ml grapeseed or vegetable oil 2 tsp pure vanilla extract 3 cups/400 g white whole-wheat/wholemeal flour 1½ tsp baking soda/bicarbonate of soda ½ tsp baking powder 1 tsp fine sea salt 1 tsp ground cinnamon 1 large zucchini/courgette, grated {about 3 cups/720 ml} 1 firm Bartlett/Williams pear, cored and grated {about 1 cup/240 ml} ¾ cup/85 g chopped toasted walnuts {about 3 oz}, plus more for garnish ¼ cup/40 g golden raisins/sultanas 2 tbsp sesame seeds ½ cup/120 ml farmer’s cheese, ricotta cheese, or cream cheese, for serving Sliced figs or pears, for serving Preheat the oven to 350°F/180°C/gas 4. Butter two 9-by-5-in/23-by-12-cm loaf pans/tins. Line them with parchment/baking paper, butter the parchment/baking paper, and set aside. Beat the butter and sugars in a stand mixer with the paddle attachment, on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine. Whisk together the flour, baking soda/bicarbonate of soda, baking powder, salt, and cinnamon in a medium bowl. Mix half the dry ingredients into the butter mixture and stir together. Stir in the remaining dry ingredients with a spatula, along with the zucchini/courgette, pear, nuts, raisins, and sesame seeds. Divide the batter between the prepared pans. Sprinkle with additional walnuts. Bake until the bread springs back when lightly touched, and a toothpick inserted into the center comes out dry with some crumbs, about 50 minutes. Cool on a rack 10 minutes. Remove from the pan, slice, and serve warm with a thick schmear of cheese and sliced figs.

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