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Zucchini Bread

Learn how to make Zucchini Bread!zucchini-bread-01

Ingredients:

2 medium zucchinis/courgette

2 carrots

1 cup brown sugar

1 tub yogurt (roughly 170gm)

1/3 cup vegetable oil

2 eggs

2 teaspoon vanilla

 

1 ½ cup flour (*also works with whole wheat flour)

1 ½ teaspoon baking powder

1 ½ teaspoon bicarbonate of soda

½ teaspoon salt

1 ½ teaspoon cinnamon powder

¾ teaspoon ground nutmeg

¼ teaspoon ground ginger

*optional 1 Cup of mix-ins (walnuts/dried fruit/chocolate)

 

Implements:

1 bread loaf pan

2 mixing bowls

1 baking tray/casserole dish

parchment/baking/wax paper

 

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Line a bread loaf pan with parchment paper.  In a mixing bowl, toss together flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and ginger together.  If desired, add dry mix-in.

 

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In another mixing bowl, beat together sugar, yogurt, oil and vanilla.  Add eggs and beat until smooth. Then stir in the dry ingredients.

 

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Grate the zucchini and carrots (you should have about two cups) and mix in.

 

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Pour batter into lined loaf pan. Bake in a preheated oven at 180 degrees Celcius for 40-50 minutes until golden brown and a toothpick inserted into the middle of the loaf comes out clean.  Remove from oven and cool for at least half an hour before slicing.

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Any comments, feedback, tips or Uncle Bertie’s wild vegetable dessert recipes gladly welcome.  Do share how the zucchini bread turns out.  I’m on Twitter @GeraldoTan 

**A version of this article appeared in the magazine Qatar Happening**

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