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Chad Houser’s Miso Zucchini Bread
Prep time: 15 minutes
Cook time: 1 hour
Yield: Makes 1 loaf
Ingredients
- 1⁄2 teaspoon canola oil
- 1 cup pecan pieces, toasted
- 1 teaspoon kosher salt
- 2 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 3 tablespoons whole milk
- 2 tablespoons white miso
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 3⁄4 cup grated zucchini, from about 2 medium zucchinis
Instructions
- Heat oven to 350 degrees F. Lightly oil a 9-inch loaf pan and dust with flour.
- Whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl. In a separate bowl, use an electric mixer to cream together the butter and sugar until fluffy, 3 to 4 minutes. Add eggs, milk, miso, honey and vanilla extract; mix until well combined. Gradually beat in dry ingredients until just combined. Add shredded zucchini and half of the pecans; fold into the batter to combine evenly.
- Pour the batter into the loaf pan and sprinkle the remaining pecans evenly on top.
- Bake for 1 hour or until a toothpick inserted comes out clean. Let bread sit in the pan for 10
- minutes before removing and setting on a rack to cool completely.