I’m introducing an idea that I hope will please my 9(!) followers. Thank you so much for following me, guys! Appreciate it loads!
So, the idea is to post recipes, facts, anything, by using the days of the week. Right now, I’ll just start doing the Sunday, which is the easiest for me to begin with. Later this week, I’m going to post all the new days. Sooo, from now on, on this blog Sunday will be known as Sweet Sunday. A day which totally and completely revolves around anything sweet! From cupcakes to meringues. From apple pie to zucchini bread.
I’m an organized mess, and always start at the end instead of the “normal” beginning. Bit of a rebel, I am. Thus I’d like to start off with zucchini bread. Personally, I’m a lover of any cake or bread that incorporates vegetables, just because it is such a delicious way to reach your daily amount. In addition, this particular recipe uses whole wheat flour, and no butter! Not having butter in any recipe, excites me beyond explanation. I am just not fond of the creamy fattiness that -to me- it provides. Substituting the butter with sunflower oil, gives you an incredibly moist cake. Crunchy on the outside, melting on the inside. Just as we like our sweets to be, right?
Tell me if my change in days is approved! I’m guessing that at least Sweet Sunday won’t be a problem to anyone 😉
Makes 1 loaf
- 350 gr (12.4 oz) zucchini (courgette)
- 2 eggs
- 200ml (6.8 fl oz) sunflower oil
- 225 gr (8 oz) whole wheat flour
- 100 gr (3.5 oz) light brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- Loaf pan
- Preheat the oven to 200C or 400F. Grease the baking tin with sunflower oil.
- Grate the zucchini. There is absolutely no point in taking off the skin, because it is so thin that you hardly notice it in the cake. Besides that, it does bring a little bit of texture, and a vitaminboost. Mix the grated zucchini with the eggs, and oil. Whisk together to a whole.
- In a mixing bowl, add the flour, sugar, baking soda, cinnamon and salt. Stir it so it’s mixed. Then add the wet zucchini mixture, and incorporate it with the flour.
- Place the dough in the tin, and bake in the middle of the oven for 50-60 minutes. Test to see if it’s ready by putting a stick all the way to the bottom of the tin. When it’s dry, the bread is ready. If wet, bake a little while longer, but keep an eye on it!
- Take it out of the oven and leave to rest in it’s tin for about 20 minutes, to let it cool down. You can keep it for about 5-7 days in an airtight container.
- Serve it with butter, or jam (tomato jam for instance!) Or just keep it plain and simple, nothing wrong with that.
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