Zucchini bread, it's a cake with a moist and sweet texture. When you eat some of it, you can hear walnuts crunching, and in combination with cinnamon aroma, it's fantastic.
Ingredients
Instructions:
- 1
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Pour the eggs and sugars into a hollow bowl and beat it until it becomes creamy.
- 2
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When the liquid is creamy, add oil and beat it again.
- 3
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Sift flour, baking powder, baking soda, vanilla, and cinnamon in the batter.
- 4
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Mix all the dry ingredients with the batter. The batter will be firm, but no need to be worried.
- 5
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Grate the zucchini and chop the walnuts, then mix it with the batter.
- 6
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Put parchment paper at the bottom of the loaf pan and pour the batter into the loaf pan. Dip an oil-covered spatula and make a slit in the middle of the cake if you want to have a crack in the middle.
- 7
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put the loaf pan into a preheated oven at 170°C (340°F) for 50 minutes. For testing, dip a wooden stick into the cake and if it comes out clean, that means that the bread is ready and if it didn't, put it back into the oven again.
- 8
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Let the bread cool, then remove it from the loaf pan and slice it.
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Tips and tricks
- The batter will be stiff but do not add any other liquid because otherwise, it will not set.
- It may sound like the sugar quantity of this recipe, is a lot. But the brown sugar tastes less sweet than white sugar. So the sweetness of this bread is appropriate.
- This amount is about 1 kilogram. So 8 slices would be 125 grams.
Background & History
This recipe would be awesome for cakes with juicy and hard fruits. I used to bake apple cake with 90% of this recipe, and it turned out great. So this recipe reminds me of that apple cake with a truly delicious taste. Plus, you can try carrots instead of zucchini; it would work too.
