zuccini bread

i love a slice of pound cake with my morning juice at the start the day, but it's a guilty pleasure. zucchini bread is an ideal solution for that, it is a perfect recipe for someone looking for some healthy baking. it tastes like cake, but is good for you.
the receipt is easy to make and you can always play around by adding fun ingredients, such as walnuts, chocolate chips, pecans and so on. personally i add almonds and i substitute the vegetable oil with olive oil.
the recipe makes two 8×4" loaf pans and you can freeze one for later use. to defrost it, just let it sit on your kitchen counter unwrapped.

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

preheat oven to 350°F.
grease and flour two 8×4 inch loaf pans, liberally.
in a large bowl, beat the eggs with a whisk. mix in oil and sugar, then zucchini and vanilla.
combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
stir this into the egg mixture. divide the batter into prepared pans.
bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

*recipe adopted from smittenkitchen.com
*לחם קישואים

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