Recipes..Zucchini Bread cake
A perfect zucchini bread that is easy and quick to prepare. It is just right for breakfast or a quick snack but makes a great dessert as well.
Ingredients
Dry Ingredients
2 1/2 cups all-purpose flour or pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
Wet Ingredients
3 large eggs
1/4 cup light olive oil or another cooking oil
1/4 cup butter, melted
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons vanilla extract
3 1/2 cups grated zucchini, (14 ounces)
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Instructions
Preheat the oven to 350� and grease a 9 by 5-inch loaf pan.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, whisk the wet ingredients together except for the zucchini. Once all the wet ingredients are blended, stir in the zucchini.
Fold the wet mixture into the dry ingredients until just barely combined. Do not over-mix.
The batter will be thick. Spread the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack (allowing it to cool in the pan first will help it be removed easier)
Ingredients
Dry Ingredients
2 1/2 cups all-purpose flour or pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
Wet Ingredients
3 large eggs
1/4 cup light olive oil or another cooking oil
1/4 cup butter, melted
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons vanilla extract
3 1/2 cups grated zucchini, (14 ounces)
Get Ingredients Powered by Chicory
Instructions
Preheat the oven to 350� and grease a 9 by 5-inch loaf pan.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, whisk the wet ingredients together except for the zucchini. Once all the wet ingredients are blended, stir in the zucchini.
Fold the wet mixture into the dry ingredients until just barely combined. Do not over-mix.
The batter will be thick. Spread the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack (allowing it to cool in the pan first will help it be removed easier)
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