“It’s easy to make, the texture moist and the taste is delicious.”
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At this point you all know how much I love this veggie, so let’s go straight to this recipe that is sooo good! It’s easy to make, the texture moist and the taste is delicious.
IMPORTANT:
In this case, you don’t have to squeeze all the liquid. Just gently press the grated zucchini once, with your hands, and that’s all the liquid you need to get rid of.
INGREDIENTS:
2 cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
½ cup granulated sugar
¾ cup canola oil
1 teaspoon vanilla extract
2 eggs L
2 ½ cups grated zucchini gently pressed just once.
INSTRUCTIONS:
Butter a loaf pan, line with parchment paper, butter the parchment, dust with flour.
Preheat oven to 350°F (180°C).
In a bowl, sift the flour, baking powder, baking soda and salt, mix together.
In other bowl mix together eggs, canola oil, vanilla extract, brown sugar and granulated sugar until combined. Add the flour mixture and mix until combined. It should be thick.
Add the grated zucchini and stir with a spatula until combined. At this point, the mixture will be softer.
Transfer the batter to prepared loaf pan and bake until cake tester comes out clean, about 65 to 75 minutes (in took 70 minutes in my oven). Remember, each oven is different, so make sure to write down how long it took in yours, for next time.
After taking it out, run a knife around the edge of the loaf pan to loosen, and wait for it to cool completely before removing it from the loaf pan.
If you have any question, let me know.
Enjoy!
Xoxo,
MJ
*Based on a recipe by I am Baker.
Other recipes with zucchini on my Blog:
Zucchini & chocolate chip oatmeal cookies
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