~ Level: easy ~ Time: 20 minutes prep + 1h in the oven ~ Budget: low.
When it's zucchini time, it's REALLY zucchini time. These delicious members of the squash family can grow huge, and will overgrow any patch of land or garden they have been given. In zucchini season, everyone struggles to process their fruit and ends up giving away more than half of their harvest. That's why we need MORE zucchini recipes, such as this amazing zucchini bread. Close to banana bread or carrot cake, but maybe even more delicious, and super easy to prepare. A snack that not many have heard of, but everyone will be impressed with. You can use any type of zucchini, green or yellow. Go and give it a try!
Zucchini Bread
Ingredients
220g all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tsp cinnamon powder
½ tsp nutmeg powder
120 ml melted coconut oil or butter
100g brown sugar
100g white sugar
2 eggs
60g greek yoghurt
a few drops of vanilla essence
180g zucchini
90g chocolate chips
Method
Preheat the oven to 175°C and grease and flour a 23x13cm (9x5 inch) rectangular loaf pan.
Start by shredding your zucchini, either with a cheese grater or with a kitchen robot.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a medium bowl, combine the coconut oil, sugars, eggs, yoghurt, vanilla and shredded zucchini. Then pour this mixture of wet ingredients into the bigger bowl with dry ingredients. Mix until just combined, DON'T overmix.
Lastly fold in the chocolate chips carefully with a spatula.
Pour the batter into the loaf pan and bake for about 1 hour.
When it's out of the oven, leave it to cool down in the baking pan. Once cooled down, flip the pan upside down to take out the loaf. Now it's all ready to be sliced up and devoured.
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