Zucchini Bread and Croutons
Courtesy of Dan Barber of Blue Hill at Stone Barns

The croutons are best made with leftover, day-old zucchini bread. Extra slices of bread are great served toasted.

Ingredients:
Makes 12 servings 

  • 3 cups all-purpose flour plus more to prepare pan
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup sugar
  • 2 cups zucchini shredded
  • 8 Tbsp. (1 stick) butter melted and cooled, plus more to grease pan
Preheat oven to 350°. Butter and flour a 9" x 5" loaf pan.

Sift together flour, baking powder, baking soda, and salt.

In a large mixing bowl, combine milk, eggs, sugar, zucchini, and melted butter; mix well. Using a large spoon or spatula, gradually stir in flour mixture just until combined. Do not overmix.

Pour batter into prepared pan and bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Wrap airtight and keep in cool spot up to 4 days.

To make croutons: Preheat oven to 400°. Cut five 1/4-inch-thick slices of bread. Trim off crusts and cut into 1/4-inch cubes. Spread on a baking sheet in a single layer. Bake until toasted and golden on edges, 10 to 12 minutes.


 

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