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Authentic German cooking — sausages, breads, stews, baking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Authentic German cooking — sausages, breads, stews, baking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 375°F. Spray an 81/2-by-41/2 loaf pan with cooking spray or two mini loaf pans. In a large bowl, add flour, nutmeg, salt, baking soda and baking powder; mix until combined. In a medium bowl, add canola oil, eggs, sugar, and vanilla; mix until combined. Stir in zucchini. Add zucchini mixture to flour mixture and mix until just combined. Bake in oven for 50 minutes, or until a toothpick inserted into center comes out clean, or 30-35 minutes for mini loaf pans. Let cool in pan for 5 minutes and place bread on a wire rack to cool completely.