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Zucchini Bread with curry powder and crystallized ginger
- 1 1/2 cups chopped walnuts, plus a few to sprinkle on top
- 1/3 cup poppy seeds
- zest of two lemons
- 1/2 cup crystallized ginger, finely chopped
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar, lightly packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff up again before using
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon yellow curry powder
Preheat oven to 350°F. Butter two loaf pans and dust with a bit of flour. In small bowl combine walnuts, poppy seeds, lemon zest, and ginger and set aside. In the bowl of an electric mixer, beat butter until fluffy. Add sugars, beat again until mixture comes together. Add eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Add vanilla and zucchini and mix until combined. In a separate bowl, combine flour, baking soda, baking powder, salt, and curry powder. Add dry ingredients to mixer in two batches, mixing between each addition. Fold in walnut mixture. Save a bit of this to sprinkle on top of the loaves. Avoid over mixing the batter. Divide batter equally between two loaf pans. Sprinkle tops with walnuts, etc. Bake for about 40-45 minutes on a middle oven rack. Turn out onto wire racks to finish cooling.
