Zucchini Bread
Sous vide zucchini bread baked in half-pint canning jars. Recipe Temp 90.6Ā°C (195Ā°F), Recipe Time 3:00, Prep Time 0:20.
Ingredients
| 12 ounces | 340 g | zucchini, grated |
| 1/2 cup (118 ml) | packed dark brown sugar | |
| 2 tablespoons | 30 ml | extra virgin olive oil or vegetable oil |
| 1 | large egg | |
| 1/2 (2.5 ml) teaspoon | vanilla extract | |
| 3/4 (177 ml) cup | all-purpose flour | |
| 1/4 cup (59 ml) | whole wheat flour | |
| 1 1/2 (7.4 ml) teaspoons | ground cinnamon | |
| 3/4 (3.7 ml) teaspoon | salt | |
| 1/2 (2.5 ml) teaspoon | baking powder | |
| 1/2 (2.5 ml) teaspoon | baking soda |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 195ĀŗF (90.5ĀŗC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter. Step 2: Place the zucchini in the center of a clean kitchen towel. Bring the ends of the towel together and squeeze tightly over the sink to drain as much water as possible. Step 3: In a medium bowl, whisk together the sugar, oil, egg, and vanilla. Stir in zucchini. Step 4: In a second medium bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda. Fold zucchini mixture into flour mixture until just incorporated. Step 5: Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Step 6: Place the jars in the water bath and set the timer for 3 hours. Finishing Steps - Step 1: When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the bread cool to room temperature in the jars before running a knife around the sides of the jars to un-mold the bread. Slice and serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-zucchini-bread