Ube Zucchini Bread. Light purple in color, tiny little specks of green zucchini, moist, and super fun to eat!
What exactly is Ube? Purple yams! You've probably seen Instagram shots of purple ice cream and purple pies that contain this yam. Shops are popping up around the country that use this gorgeous purple-hued root veggie, from Hood Famous Bakeshop in Seattle, to Soft Swerve in NYC. It's basically a bright purple sweet potato, with plenty of flavor that's gaining notoriety thanks to the rise of Filipino food.
We decided we wanted to give Ube a shot by adding it into our yummy zucchini bread recipe! Where can you find Ube? Try any Asian supermarket or ask your local produce department if they can special order it for you. It's not an easy tubular root vegetable to find, but once you try Ube, you'll want to try it in all sorts of recipes.
Ube ranges in color from a vivid violet purple to lavender to white. When picking one at the supermarket, lightly scratch the skin surface to see the flesh below to make sure you pick the brightest of the bright. Sometimes the flesh pops through the skin, which makes for easy pickings.
Once home, scrub them and bake them at 450°F for at least one hour. This gets the flesh ready to mash for your bread. They should be a bright deep purple when they come out of the oven.
This ube zucchini bread will be reminiscent of a sweet potato bread: dense, not too sweet, with a little bit of spice coming through. The outside bakes up a nice golden brown color, but once you cut into it, the purple really comes through!
Next, it's as simple as making any other zucchini bread! Shred the zucchini and place on a paper towel or cheese cloth to remove some of the moisture. We love using the very versatile Endurance® Box Grater, as it performs so many different shredding and slicing functions. Make the recipe according to the instructions exactly.
Funny thing about ube? Changing the ingredients in the zucchini bread recipe with substitutions may turn your bread into a different color! On our first try with this recipe, we tried to sub baking soda and yogurt for the baking powder. This, however, caused a fun little alkaline reaction and turned the bread into a bright turquoise! Shocking color coming out of the oven, but fun nonetheless. Once we figured out the issue, our bread came out perfectly lilac. So please follow the recipe exactly, lest you somehow end up with turquoise bread. However, if that's what you're looking for, shoot us a message and we'll send you the Ube Zucchini Bread - Turquoise Edition recipe.
Now that you've got the rundown, get to baking! This Ube Zucchini Bread is sure to be a fun eat for friends, family (especially for kids!), and lucky coworkers. And don't forget the Endurance® Cake Tester to make sure your bread is optimally done.
UBE ZUCCHINI BREAD
Our recipe for an Ube Zucchini Bread is dense, moist, and so fun and colorful. Borrowing from Filipino ube bread recipes, ours includes the addition of zucchini and cinnamon for this lightly sweet breakfast bread.
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours 30 minutes
- 2cups Flour
- 2tsp Baking powder
- 3/4tsp Salt
- 1tsp Cinnamon
- 1cup Ube cooked & mashed
- 3Large eggs
- 3/4cup White sugar
- 1/4cup Brown sugar
- 3/4cup Vegetable oil
- 2tsp Vanilla
- 1cup Zucchini shredded, excess moisture removed
- Preheat oven to 350°F.
- Shred 1-2 medium zucchinis onto cheese cloth or paper towels. Squeeze out excess moisture.
- Combine flour, baking powder, salt, and cinnamon in large bowl. Whisk together. Set aside.
- In medium bowl, combine mashed ube, eggs, sugars, vegetable oil, vanilla, and shredded zucchini. Whisk until thoroughly combined and creamy.
- Combine wet ingredients into dry ingredients and gently fold until thoroughly combined, being careful not to overmix.
- Grease and flour 8x4 or 9x5 inch loaf pan. Pour batter into pan. Bake for 55-70 minutes. Test doneness by sticking cake tester or toothpick into center of pan. If it comes out with minimal crumbs, it is done.
- Let cool in pan for 15 minutes on cooling rack. Remove from pan and allow to cool on rack for at least 15 more minutes. Serve warm or cool completely and serve.