Healthy Zucchini Bread : Moist & Simple Ingredients

Healthy Zucchini Bread : Moist & Simple Ingredients…

A sweet and fluffy zucchini cake. Does this sound strange to you? Your doubts will melt away when you taste zucchini bread, a cake of American origin that includes zucchini among its ingredients. In the States, this cake is prepared for special occasions, such as Thanksgiving; soft and fragrant, zucchini bread is also an ideal dessert for any time of day, for a healthy snack or a mouth-watering end to a meal.

Ingredients:

Ingredients (for a 30×11 cm / 12×4 inch loaf pan):

  • 300g (about 2 1/4 cups) zucchini, grated
  • 250g (2 cups) all-purpose flour
  • 250g (1 1/4 cups) granulated sugar
  • 200ml (3/4 cup + 1 tablespoon) sunflower oil
  • 100g (1 cup) almond flour
  • 3 medium eggs
  • 2 teaspoons vanilla extract
  • 1 sachet (about 16g or 2 teaspoons) baking powder
  • Nutmeg, to taste
  • Salt, a pinch

For greasing the pan:

  • Butter, as needed

How to Make healthy Zucchini Bread:

  1. To prepare the zucchini bread, start with the zucchini: wash them and trim off the ends. Then grate them and collect them in a colander to drain the vegetable water. To help the liquid escape, you can apply pressure with the back of a spoon.
  2. Leave the zucchini in the colander, then move on to the dough: in the bowl of a planetary mixer (you can also use an electric beater), pour in the eggs and sugar then whisk to whisk the ingredients.
  3. You should obtain a smooth and homogeneous cream, pour it into a bowl and set it aside for a moment. Meanwhile, in another small bowl sift the flour.
  4. Add the almond flour, baking powder and salt always sifting them, then grate the nutmeg.
  5. Add the powders to the egg and sugar mixture, stir with a wooden spoon, then pour in the seed oil and stir again, then also add the vanilla extract.
  6. Also pour in the previously grated and drained zucchini. Mix the ingredients well, then butter a 30×11 sized plumcake mold with the help of a kitchen brush.
  7. Flour it thoroughly and pour in the mixture leveling it with a spatula or the back of a spoon to fill the mold evenly. Then bake the zucchini bread in a preheated static oven for 50-60 minutes at 180°C (350°F) (if a fan oven at 170°C (340°F) for 30-40 minutes).
  8. Before taking it out of the oven, do the toothpick test: dip it in the batter and if it is clean when you take it out, the cake is ready: take it out of the oven and let it cool, then unmold it and drizzle with the help of a spoon over the surface of the cake the water glaze, which is simple to make in this way: collect 125 g of sifted icing sugar in a small bowl, and add 2 tablespoons of boiling water to the sugar, one tablespoon at a time, stirring to dissolve the sugar.
  9. The consistency should be fluid and viscous: if the frosting is too runny, add more powdered sugar, one tablespoon at a time; conversely, if it is too firm, add a few drops of water. Decorate the zucchini bread with the water glaze before serving!

Bon Appetit!

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