recipes:dessert:cakes:zucchini_bread
Table of Contents
Zucchini Bread by Reyven
courtesy Abby, who has been making this for parties
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream
- 3 teaspoons pure vanilla extract or almond extract
- 1 and 1/2 cups (180g) shredded zucchini (squeeze out a good portion of
- extra liquid)
Method
- Mix dry ingredients in a separate bowl, stir to combine.
- Mix wet ingredients and then fold in dry ingredients being careful not to over-mix.
- Heavily grease (better yet use parchment) to line a standard loaf pan.
- Bake for 60 minutes at 350°, check for doneness with a toothpick and keep checking every 5 minutes to a max of 75 minutes.
recipes/dessert/cakes/zucchini_bread.txt · Last modified: 2023/09/06 09:58 by admin