Cooking & Baking

Zucchini Bread

This is a recipe I made last October with the many zucchinis from my garden. I don’t have an oven in the temp house (yes you read that right, I DON’T HAVE AN OVEN) so I have to look at this picture and drool and hope that the months go by really fast.

The dishes are by Bloomingville. Have a yummy Monday x

Zucchini Bread

Print Recipe
Serves: about 8 slices

Ingredients

  • 4 eggs
  • 260 gr light brown sugar
  • 240 ml corn oil
  • 1 tsp vanilla extract
  • 240 gr flour
  • 2 tsp baking soda
  • pinch of salt
  • 2 tsp cinnamon powder
  • 2 courgettes
  • 50 Pecans

Instructions

1

Preheat the oven to 180°C.

2

Mix sugar and eggs (one by one) with a mixer until smooth.

3

Add the corn oil and vanilla extract.

4

Sift the flour and baking soda and mix into the batter along with the salt and cinnamon.

5

Grate the zucchini in a bowl.

6

Dived the grated zucchini into hand-sized balls and squeeze the balls with your hands until most of the moisture is released and add it to the batter.

7

Crumble the pecans and stir with a spoon into the batter.

8

Butter a standard size cake (loaf) mold with butter and pour the batter into the cake tin.

9

Bake for 50 minutes in the oven.

10

Prick with a toothpick into the cake to see if the batter is dry. If the batter is still wet on the skewer, leave the cake slightly longer in the oven.

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