When we were looking for the best zucchini bread recipe this past summer, you may recall a reference to a pureed zucchini bread. Snagging a ranking of sixth (basically tying for fifth place out of twelve recipes) in the bake off, this unique recipe was submitted by the very talented Sara Cornelius at Cake Over Steak!
I didn’t actually link to the recipe in my post because it’s not published online anywhere. I meant to publish this simultaneously with the bake off, but it slipped my mind–so here it is now!
Lest you forget, this recipe stood out for its unusual method of pureeing the zucchini in a blender so that it’s ready to incorporate into the batter in seconds! Per Sara:
“This is my very loose adaptation of a recipe my friend gave me. I’ve always hated the process of shredding zucchini and squeezing the water out before making zucchini bread, so I love how this one just has you puree it. It’s definitely on the sweet side, which is probably why I love it. I usually do it plain but I’ve also done it with walnuts before. I’ll be really interested to see if you find any recipes that are kinda similar to it.”Sara Cornelius
In my research, I only came across one other recipe that also used pureed zucchini. So thank you Sara for introducing us to this cool new technique!
Note: made as is, the cinnamon will allow the zucchini flavor to shine through with minimal additional flavor besides the sweetness of sugar. Feel free to play around with other flavor boosters like: subbing half brown sugar, adding some ground ginger, nutmeg or allspice for a more fall-spiced loaf, or even some lemon zest (might I recommend lifting the lemon/ginger/nutmeg combo from this delicious loaf?)
And don’t forget my all-time favorite quick bread hack–adding a sugar top! (Simply sprinkle ~2 tablespoons of granulated or turbinado sugar on top of the loaf prior to baking).
Sara Cornelius’ Pureed Zucchini Bread
- 1 lb zucchini (about 2 small)
- 1 cup vegetable oil 198 grams
- 3 cups all-purpose flour 390 grams
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 cup walnuts or chocolate chips (optional)
- 3 large eggs
- 2 cups sugar 400 grams
- 3 tsp vanilla extract
- Preheat oven to 350 F. Grease two 9x5x3 inch loaf pans.
- Puree the zucchini and oil together in a blender and set aside.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and walnuts/chocolate chips (if using).
- In a large bowl, beat the eggs with the sugar and vanilla until light and fluffy. Add zucchini/oil mixture, mixing until well blended. Add flour mixture and stir until well blended.
- Divide batter evenly into loaf pans and bake for 45-50 minutes. A toothpick inserted should come out with crumbs on it. (I like to put my loaf pans on a sheet pan, just in case there's a disaster and batter spills over the sides.) Wait a couple of minutes to cool and then remove and place on wire racks to continue cooling.