Zucchini Bread Recipe
Category: Desserts
Servings: 1 Loaf
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 300g |
| All-Purpose Flour | 250g |
| Sugar | 250g |
| Sunflower Seed Oil | 200ml |
| Almond Flour | 100g |
| Eggs | 3 |
| Vanilla Extract | 2 tsp |
| Baking Powder | 1 tsp |
| Nutmeg | To taste |
| Salt | To taste |
| Butter (for greasing) | As needed |
Instructions:
-
Prepare the Zucchini:
- 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.
-
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
