• Preeti Shridhar

Zucchini Bread

A wonderful tea time cake. It's moist as it's made using oil,  plus it has zucchini and apple. The crunch from toasted walnuts is a perfect match for the moist crumb.

Grate the zucchini with the peel, apple you can peel and grate but I didn't.

Use all ingredients at room temperature.

I have used raw sugar but you can also use white sugar.

Recipe loosely adapted from here



Ingredients

All Purpose Flour 1 1/2 cup

Flavorless Oil 1/2 cup

Raw Sugar  3/4 cup + 2 tbsp(180 gms)

Eggs 2

Walnuts chopped 1/2 cup

Apple grated 1/2 cup ( 60 gms)

Zucchini grated 1 cup (135 gms)

Baking Powder 1/4 tsp

Baking Soda 1 tsp

Salt 1/4 tsp

Cinnamon powder 1/2 tsp

Nutmeg grated 1/4 tsp

Ginger grated 2 tsp

Vanilla extract 1 tsp



Method

  1. Grease and dust a 9*5*3 inch loaf tin.

  2. Line the bottom of the pan with parchment paper.

  3. Sift flour baking powder, baking soda and salt.

  4. Beat oil and sugar with a hand blender for a minutes.

  5. Now add eggs one at a time and beat well.

  6. Add in zuchichini and apple and beat again.

  7. Now add the flour mixture , beating until just combined.

  8. Fold in the toasted walnuts.

  9. Pour the batter into the prepared tin.

  10. Smoothen the top with a spatula.

  11. Bake in a preheated oven at 180 degrees Celsius for 50-60 minutes.

  12. Check with a skewer , if it comes out clean, the cake is done else bake for a couple of more minutes.

  13. Place the tin on a wire rack.

  14. Remove the bread from the tin after 15 minutes.

  15. Let it cool completely on the wire rack.

  16. Slice it and enjoy with a cup of tea/ coffee.

  17. Stays fresh for 4-5 days in the fridge.

  18. It freezes also well.



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