Zucchini bread

Votes: 7

Time: 1 hour 20 min.
Complexity: easily
Servings: 16-18

This zucchini bread is more like a muffin, perfect with tea. Substituting some of the dough with vegetables makes it even healthier. It's quite simple to make; the dough mixes easily, even without a mixer. Finely chopped zucchini and walnuts are mixed in, and then the cake is baked in the oven. The zucchini gives it an incredible richness; it literally melts in your mouth and doesn't taste like a vegetable at all. And the combination of walnuts and cinnamon creates an indescribable aroma: warm, rich, and instantly brings everyone together at the table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups granulated sugar
1/3 cup brown sugar
3/4 cup vegetable oil
2 eggs
2 cups of flour
3/4 tsp baking powder
3/4 tsp baking soda
0.5 tsp salt
2.5 tsp cinnamon
1.5 cups finely chopped zucchini
3/4 cup chopped walnuts

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.

Combine sugar, vegetable oil, and eggs. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir into the liquid mixture. Gently fold in the zucchini and nuts. Divide the batter between 2 greased pans. Bake for 55 minutes or until set.

Author of the recipe - St. John's University is a private, Catholic, research university in New York City.

Categories:

recipe / Desserts / Cupcakes, biscuits

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