Empty My Fridge
healthy zucchini bread
Ingredientes
- Zucchini · shredded1 ½–2 xícaras
- Extra virgin olive oil½ xícara
- Maple syrup½ xícara
- Egg2
- Milk2 colheres de sopa
- Vanilla2 colheres de chá
- Orange
- Flour1 ¾ xícara
- Cinnamon · ground1 ½ colher de chá
- Baking powder1 colher de chá
- Baking soda½ colher de chá
- Salt½ colher de chá
- Chocolate chip½ xícara
- Walnut · chopped toasted½ xícara
Modo de preparo
- Preheat the oven to 350°F. Grease an 8x4 inch loaf pan with nonstick spray and line it with parchment paper.
- In a large bowl, whisk together the squeezed zucchini, olive oil, maple syrup, eggs, milk and vanilla until smooth and well combined. Add the orange zest too if you like.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add to the wet ingredients and stir with a wooden spoon until just combined. Fold in the toasted nuts and/or chocolate chips if using.
- Pour the batter into the prepared pan, sprinkle with extra chocolate chips if using, and bake for 50 to 60 minutes, until a tester inserted in the centre comes out clean.
- Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely. Cut into 10 to 12 slices.
Resumido do vídeo de Ambitious Kitchen. Assista para ver os detalhes.
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