As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.
The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.
The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.
The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D
For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads
- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon of Ginger
- 1/2 cup chopped walnuts
- 1/2 cup of chopped hazelnuts
Preheat the oven to 175°C. Butter and flour 2 baking pans.
In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.
Add in and mix the baking soda and salt.
Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.
Divide the batter equally between 2 buttered loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.
Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Serve warm with some milk and it will be the perfect afternoon treat =P