Zuchinni Bread
Easy simple Zuchinni bread
This recipe makes one loaf of zucchini bread in just 15 minutes of prep time and a cooking time of approximately one hour. It only requires two small zucchinis, grated, which will equal approximately one cup in the end. "Zucchini is a really versatile ingredient. It doesn't have a strong flavor by itself, and it takes on the flavor of whatever you add it to. It's also a great way to sneak in some extra veggies,"
It's important to follow the instruction to press the liquid out of the zucchini. If the batter is too wet, it won't cook properly and could end up soggy.
Ingredients
2 eggs
½ cup vegetable oil
¾ cup sugar
1 teaspoon vanilla extract
2 small zucchinis (about 1 cup grated zucchini)
1-½ cups all-purpose flour (Spelt)
½ of a teaspoon baking soda
½ of a teaspoon baking powder
½ of a teaspoon salt
½ cup chopped walnuts
2-3 orange candy diced
Glaze
1-½ cups powdered sugar
2 tablespoons fresh lemon juice
Zest of one lemon, for garnish
Finely chopped walnuts, for garnish
Preparation
Preheat the oven to 325ºF d. 8x4-inch loaf pan or 2 small with cooking spray+paper.
Place the grated zucchini in a mesh colander over the sink. Press all the liquid out.
In a large bowl, whisk together the eggs, oil, sugar, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
Add the dry mixture to the eggs, and stir to combine. Add zucchini and walnuts.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 55 to 65 minutes or until a toothpick test is dry. Cool and remove from pan.
Whisk powdered sugar with 2 tablespoons lemon juice for the glaze.
Pour the glaze over the cooled zucchini bread. Garnish with lemon zest and chopped walnuts on top.
Bread, Bake