Chad Houser’s Miso Zucchini Bread

Ingredients

• 0.5 tsp canola oil (for greasing the pan)
• 1 cup pecan pieces (toasted, divided)
• 1 tsp kosher salt
• 2 cup unbleached all-purpose flour (plus more for dusting the pan)
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 cup unsalted butter (at room temperature)
• 1 cup light brown sugar (packed)
• 2 eggs (large, lightly beaten)
• 3 tbsp whole milk
• 2 tbsp white miso
• 1 tbsp honey
• 1 tsp vanilla extract
• 1.75 cup zucchini (grated, from about 2 medium zucchinis)

Steps

1. 1

   Heat oven to 350 degrees F (175 degrees C).

2. 2

   Lightly oil a 9-inch loaf pan with canola oil and dust with flour, tapping out the excess.

3. 3

   In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and baking powder.

4. 4

   In a separate bowl, use an electric mixer to cream together the butter and light brown sugar until fluffy, about 3 to 4 minutes.

5. 5

   Add the lightly beaten eggs, milk, miso, honey, and vanilla extract to the butter mixture; mix until well combined.

6. 6

   Gradually beat in the dry ingredients until just combined, being careful not to overmix.

7. 7

   Add the shredded zucchini and half of the toasted pecans; fold into the batter to combine evenly.

8. 8

   Pour the batter into the prepared loaf pan and sprinkle the remaining pecans evenly on top.

9. 9

   Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

10. 10

    Let the bread sit in the pan for 10 minutes before removing it and setting it on a wire rack to cool completely.

Notes

Ensure the butter is at room temperature for proper creaming. The miso adds a subtle umami flavor that complements the sweetness of the brown sugar and honey.

Nutrition per serving

• bread
• zucchini bread
• baking
• miso
• pecans
• sweet
• snack