Mini Sesame Zucchini Loaves

Name: Mini Sesame Zucchini Loaves
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 2/3 c. olive oil, plus more for pans; 2 c. all-purpose flour; 2 1/2 tsp. baking powder; 1 tsp. kosher salt; 1/2 c. granulated sugar; 1/2 c. packed brown sugar; 1 large lemon; 2 large eggs, at room temp; 12 oz. zucchini, coarsely grated (about 21/2 cups); 1 c. walnuts, toasted and chopped; 2 tbsp. white sesame seeds; Butter, for serving

By The Good Housekeeping Test KitchenPublished: Jul 27, 2018

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mike garten

Yields:

12 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

330

Sneak in a morning serving of greens (and citrus!) with this moist and delicious bread.

Note: The total time does not include cooling time. The Good Housekeeping Test Kitchen recommends letting the bread cool completely before slicing and eating.

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Ingredients

2/3 cup olive oil, plus more for pans
2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large lemon
2 large eggs, at room temp
12 oz. zucchini, coarsely grated (about 21/2 cups)
1 cup walnuts, toasted and chopped
2 Tbsp. white sesame seeds
Butter, for serving

Directions

1. Step 1Heat oven to 350°F. Oil 3 mini (3- by 6-inch) loaf pans.
2. Step 2In large bowl, whisk together flour, baking powder, and salt.
3. Step 3In second bowl, combine sugars, then finely grate lemon zest on top. Rub zest into sugars with fingertips, breaking up any clumps of brown sugar. Add eggs and oil and whisk until smooth. Stir in zucchini, then flour mixture. Gently fold in walnuts.
4. Step 4Divide batter evenly among prepared pans. Sprinkle tops with sesame seeds and bake until wooden pick inserted in centers comes out clean, 35 to 40 minutes.
5. Step 5 Cool in pans on wire rack 10 min. Run thin-bladed knife along edges of pans and unmold loaves. Cool completely on rack.