Zucchini Bread

I met some resistance from our resident Indian on the notion of using zucchini in a sweet dish, but by the end of the third slice, we rounded up another zucchini bread convert.

Servings: one 8×4 in loaf pan

Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg (about half a nut)
  • 2 eggs
  • 1/2 cup melted butter (100 g)
  • 1 cup sugar
  • 1 tsp vanilla extract, or beans from 1 vanilla pod
  • 1 cup of grated zucchini (~ 1 small zucchini)

Directions

  1. Preheat the oven to 160 C
  2. Grease the loaf pan
  3. Mix the eggs, zucchini, sugar, butter, vanilla in a bowl
  4. Separately combine the dry ingredients
  5. Gradually incorporate the flour mix into the egg mix; stir well to prevent a lumpy batter
  6. Pour the batter in the loaf pan and tamp it
  7. Bake for 45-60 minutes, or until an inserted toothpick/chopstick comes out clean
  8. Cool for 30 minutes before attempting to unmold
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