Empty My Fridge
Lemon Poppyseed Zucchini Bread
Ingredientes
- Zucchini · grated3 xícaras
- Lemon · grated
- Vanilla2 colheres de chá
- Egg3
- Extra virgin olive oil1 xícara
- Brown sugar2 xícaras
- Flour2 xícaras
- Salt1 colher de chá
- Baking powder1 colher de chá
- Baking soda½ colher de chá
- Poppy seed3 colheres de sopa
- Nutmeg
- Ginger · grated1
Modo de preparo
- 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.
Resumido do vídeo de Pinch of Yum. Assista para ver os detalhes.
Mais receitas com
OvoLimão-sicilianoGengibreAçúcar mascavoAbobrinha
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.