Empty My Fridge
Lemon Poppyseed Zucchini Bread
Zutaten
- Zucchini · grated3 Tassen
- Lemon · grated
- Vanille2 TL
- Egg3
- Extra virgin olive oil1 Tasse
- Brown sugar2 Tassen
- Flour2 Tassen
- Salt1 TL
- Baking powder1 TL
- Baking soda½ TL
- Poppy seed3 EL
- Nutmeg
- Ginger · grated1
Zubereitung
- Preheat the oven to 350°F.
- Mix the grated zucchini with 1/4 cup of the brown sugar in a small bowl. Set a fine-mesh strainer over a bowl, tip the mixture into it, and place a small bowl of water on top to press out the liquid.
- Line a 9×5 loaf pan with parchment paper.
- Whisk the remaining brown sugar, eggs, lemon zest and vanilla until well blended. Gradually whisk in the olive oil until fully combined.
- Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg and ginger until just combined. Gently fold in the pressed zucchini until evenly mixed.
- Pour the batter into the prepared pan and bake on the middle rack for about 1 hour 10 minutes, until the outer crust is firm to the touch and a darker golden brown.
- Cool the bread in the pan for about 20 minutes before removing and cutting.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
Mehr Rezepte mit
EiZitroneIngwerBrauner ZuckerZucchini
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.