Saturday, May 28, 2011


A slice of this aromatic bread (but I doubt you can have just one… ), is just what you need.  The blend of species and zucchini in the right proportion will fill your senses and soul.

Zucchini Bread

190g                 All purpose flour
40g                   All wheat flour
3g                     Baking Soda
3g                      Baking Power
5g                     Salt
5g                     Cinnamon
½ tsp                Nutmeg
100g                 Granulated Sugar
100g                 Brown Sugar
½ cup   +2 tsp   Vegetable Oil 
2                      Eggs, small (Whole)
100g                 Zucchini, grated
80g                   Walnuts (toast them for a while and then break into pieces)
1.       Coat the pan with fat (spray or melted butter)
2.       Sift together 150g of the all purpose flour with the baking powder, baking soda, salt, cinnamon, and nutmeg.
3.       Combine sugar, brown sugar, oil and eggs and mix with the hand mixer.
4.       Add sifted dry ingredients and mix just until combined.
5.       Combine the zucchini with the remaining apf  (40g) and the whole wheat flour. Put the zucchini mixture and walnuts into the batter.
6.       Transfer the dough to the pan.
7.       Bake in 325ºF/170ºC for about 50 minutes to 1 hour until cooked inside.
8.       Cool in the pan for a few minutes, then transfer to a rack and let it cool.

I hope you enjoy making and eating  it as much as I do!

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