Thursday, July 14, 2011

#Recipe: #Zucchini Bread

Recipe for Zucchini Bread

I use 3 mini loaf pans because the bread bakes better and leaves the edges a little crisp and the middle nice and moist. I’ve tried the regular size and it didn’t cook evenly.


1 ½ cups of flour 
1 tsp cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp nutmeg
1 cup shredded unpeeled zucchini (I typically add more)
1 cup sugar
1 egg
1 tsp lemon zest 
More coconut oil to grease the pans and flour to dust them 
Optional: ¼ cup of walnuts, almonds, etc of your liking

Heat oven to 350 degrees.

Grab two bowls – medium and large.

In the smaller of the two bowls, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.

In the other bowl, combine the shredded zucchini, egg, sugar, oil and lemon.

Pour the flour mixture into the bigger bowl and stir until moist. Divide into greased loaf pan(s). Bake.  I let them bake for 30-35 minutes or until a tooth pick comes out dry. Cool in pans for 10 minutes then on wire rack until cool to the touch. Store in air tight container. It keeps up to 4 days (but it won't last that long!).

Buon Appetito!

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