Renee Erickson Zucchini Bread
3 cups grated zucchini (from 1 pound zucchini)
2 cups granulated sugar, divided
Unsalted butter, for the pan
2 cups (about 256 grams) all-purpose flour, sifted, plus more for the pan
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely grated nutmeg
3 large eggs
Grated zest from 2 large lemons
2 teaspoons vanilla extract
1 cup extra-virgin olive oil
2 tablespoons demerara sugar
for serving:
Unsalted butter
Créme fraiche
Flaky sea salt, such as Maldon or Jacobsen
Preheat the oven to 350 degrees.
For the cake: In a mixing bowl, blend the zucchini with 1/4 cup of the granulated sugar. Transfer the mixture to a fine-mesh strainer and set the strainer over the mixing bowl. Fill another bowl, this one just big enough to fit inside the strainer, about halfway with water and carefully set the water bowl directly on top of the zucchini. (This presses the water out of the zucchini.)
Butter and flour a 9-by-5-inch loaf pan, and set aside.
In a medium bowl, whisk together the flour, salt, ginger, baking powder, baking soda, and nutmeg.
In another bowl, whisk together the remaining 1 3/4 cups granulated sugar, eggs, lemon zest and vanilla until well blended. beat in the olive oil in three stages, whisking until it is thoroughly combined each time.
Gently fold the dry ingredients into the wet ingredients until no white spots remain. Working with a handful of zucchini at a time, use your hands to press and wring all excess moisture out of the zucchini. When all the zucchini has been pressed, add it to the batter, and stir it in gently until evenly distributed.
Pour the batter into the prepared pan and sprinkle the top evenly with the demerara sugar. Bake on the middle rack of the oven for 70 to 75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Cool the bread in the pan for about 20 minutes, then turn it out onto a cooling rack and let it cool completely.
To serve:
Cut the bread into 1-inch-thick slabs. Melt about 3 tablespoons of butter in a large skillet over medium heat. (Use the same amount of butter for however many pieces of bread will fit into the skillet at once.) When the butter is melted and foamy, add a few slices, and cook for a few minutes on each side, until warm and toasted. Serve the bread over a smear of créme fraiche, sprinkled with sea salt. Repeat with the remaining bread.
