Moist Cinnamon Walnut Zucchini Bread

Steps

Kid helper. A child can do steps 3, 4, 5, 6, 7 and 8: no knife, no heat. Steps marked “Grown-up” use a knife, a sharp tool or heat. Cooking with kids

1. Heat the oven to 350°F (175°C).

   Grease (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x5-inch loaf pan and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   it with a strip of parchment that hangs over the long sides.
   350°FGrown-up: heat
2. Grate (how to grate)

   Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoid

   the zucchini on the large holes of a box grater. No need to peel it.
   Grown-up: sharp tool
3. Pile the grated zucchini on a clean towel and press gently to blot off excess water. Do not wring it dry.
   Kid step
4. In a medium bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
   Kid step
5. In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth.
   Kid step
6. Stir the zucchini into the egg mixture.
   Kid step
7. Add the flour mixture and fold just until no dry flour remains.

   Fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   in the walnuts, if using.
   Kid step
8. Scrape the batter into the pan and smooth the top.
   Kid step
9. Bake until

   a toothpick (how to toothpick test)

   Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid

   in the center comes out clean. If the top browns quickly, lay foil over it after 40 minutes.
   350°F⏱ Bake: 1 hrGrown-up: heat
10. Cool in the pan on a rack.
    ⏱ Cool in pan: 15 minGrown-up: heat
11. Lift the loaf out by the parchment and let it cool completely on the rack before slicing.
    ⏱ Cool: 1 hrGrown-up: knife, heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Oversized garden zucchini can be watery and seedy. Scoop out the seeds before grating.
• For muffins, bake in a lined 12-cup tin at 350°F for 20 to 24 minutes.

Storage

Wrap well and keep at room temperature 3 days or in the fridge up to a week. It gets moister the next day.

Make ahead

Freeze the whole loaf or slices, wrapped tightly, up to 3 months.

Cook once, eat twice: It makes 10 servings: eat half and freeze the rest. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: zucchini (June to September).