A popular quick bread, made with shredded zucchini that gives a sweet flavor and moist texture. Often served as a dessert or breakfast, a creative way to use up your leftover zucchini.
A popular quick bread, made with shredded zucchini that gives a sweet flavor and moist texture. Often served as a dessert or breakfast, a creative way to use up your leftover zucchini.
Ingredients
17.5 OZ / 500 G zucchini
2 OZ / 50 ML vegetable oil
3.5 OZ / 100 G sugar
2 EA eggs
1 TSP vanilla extract
7 OZ / 200 G all-purpose flour
2 TSP baking powder
0.5 TSP salt
2 TBSP powdered sugar
Directions
Cut zucchini into chunks and add them to the mixing bowl. Chop with the measuring cup inserted for 8 seconds / speed 6. Scrape down the sides of the mixing bowl.
Attach the butterfly whisk to the mixing bowl. Add the vegetable oil, sugar, eggs, vanilla, baking powder, salt and flour. Mix for 1 minute / speed 3.
Remove the mixture from the bowl and pour the mixture into a nonstick mold, such as a cake tin. Bake zucchini bread at 170°C / 340°F for 60 minutes.
Unmold the bread and sprinkle powdered sugar on top. Enjoy your bread!
Recipe Note
TIP:
Check whether your bread is cooked by poking it with a toothpick and see if it comes out dry.
