Moist and Delicious Zucchini Bread Recipe

Zucchini Bread Recipe

Category: Desserts
Servings: 1 Loaf

Ingredients:

Instructions:

1. Prepare the Zucchini:

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   • Start by washing the zucchini thoroughly and cutting off both ends. Grate the zucchini using a fine grater. To remove excess moisture from the zucchini, place it in a colander and gently press with the back of a spoon to release any liquid. Let it sit while you prepare the batter.

2. Make the Batter:

   • In the bowl of a stand mixer (or using a hand mixer), crack the eggs and add the sugar. Beat them together until the mixture becomes smooth and fluffy. This should take about 2–3 minutes.
   • Once you have a smooth egg and sugar mixture, pour it into a separate mixing bowl.

3. Combine Dry Ingredients:

   • In a small bowl, sift together the all-purpose flour, almond flour, baking powder, nutmeg, and salt. This ensures that the dry ingredients are evenly mixed and helps avoid clumping.

4. Mix Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the egg and sugar mixture. Stir with a wooden spoon or spatula to combine, being careful not to overmix.
   • Slowly add the sunflower oil, followed by the grated zucchini. Mix until all the ingredients are fully incorporated, ensuring that the zucchini is evenly distributed throughout the batter.

5. Prepare the Pan:

   • Grease a 30×11 cm (12×4.5 inch) loaf pan with butter, using a pastry brush to coat the sides and bottom evenly. Then, lightly dust the pan with flour to prevent sticking.

6. Bake the Zucchini Bread:

   • Preheat your oven to 180°C (350°F) if using a conventional oven, or 170°C (340°F) for a fan-assisted oven. Pour the prepared batter into the greased loaf pan.
   • Bake for 50–60 minutes or until golden brown. For fan-assisted ovens, check after 30–40 minutes.
   • To test for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean, the zucchini bread is ready to be removed from the oven.

7. Cool and Serve:

   • Allow the zucchini bread to cool slightly in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step will help prevent the bread from breaking apart as you remove it from the pan.
   • Once fully cooled, slice and serve as a delicious, moist dessert.

Tip: If you prefer a slightly richer flavor, you can add chopped nuts like walnuts or pecans into the batter, or drizzle a simple glaze over the cooled loaf. The zucchini bread pairs perfectly with a hot cup of tea or coffee!

This zucchini bread is perfect for any occasion, offering a moist texture and subtle sweetness thanks to the zucchini and almond flour. Whether enjoyed for breakfast or as a sweet treat, it’s sure to be a favorite in your recipe collection!