Healthy Zucchini Bread : Moist & Simple Ingredients…
A sweet and fluffy zucchini cake. Does this sound strange to you? Your doubts will melt away when you taste zucchini bread, a cake of American origin that includes zucchini among its ingredients. In the States, this cake is prepared for special occasions, such as Thanksgiving; soft and fragrant, zucchini bread is also an ideal dessert for any time of day, for a healthy snack or a mouth-watering end to a meal.
Ingredients:
Ingredients (for a 30×11 cm / 12×4 inch loaf pan):
- 300g (about 2 1/4 cups) zucchini, grated
- 250g (2 cups) all-purpose flour
- 250g (1 1/4 cups) granulated sugar
- 200ml (3/4 cup + 1 tablespoon) sunflower oil
- 100g (1 cup) almond flour
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 sachet (about 16g or 2 teaspoons) baking powder
- Nutmeg, to taste
- Salt, a pinch
For greasing the pan:
- Butter, as needed
How to Make healthy Zucchini Bread:
- To prepare the zucchini bread, start with the zucchini: wash them and trim off the ends. Then grate them and collect them in a colander to drain the vegetable water. To help the liquid escape, you can apply pressure with the back of a spoon.
- Leave the zucchini in the colander, then move on to the dough: in the bowl of a planetary mixer (you can also use an electric beater), pour in the eggs and sugar then whisk to whisk the ingredients.
- You should obtain a smooth and homogeneous cream, pour it into a bowl and set it aside for a moment. Meanwhile, in another small bowl sift the flour.
- Add the almond flour, baking powder and salt always sifting them, then grate the nutmeg.
- Add the powders to the egg and sugar mixture, stir with a wooden spoon, then pour in the seed oil and stir again, then also add the vanilla extract.
- Also pour in the previously grated and drained zucchini. Mix the ingredients well, then butter a 30×11 sized plumcake mold with the help of a kitchen brush.
- Flour it thoroughly and pour in the mixture leveling it with a spatula or the back of a spoon to fill the mold evenly. Then bake the zucchini bread in a preheated static oven for 50-60 minutes at 180°C (350°F) (if a fan oven at 170°C (340°F) for 30-40 minutes).
- Before taking it out of the oven, do the toothpick test: dip it in the batter and if it is clean when you take it out, the cake is ready: take it out of the oven and let it cool, then unmold it and drizzle with the help of a spoon over the surface of the cake the water glaze, which is simple to make in this way: collect 125 g of sifted icing sugar in a small bowl, and add 2 tablespoons of boiling water to the sugar, one tablespoon at a time, stirring to dissolve the sugar.
- The consistency should be fluid and viscous: if the frosting is too runny, add more powdered sugar, one tablespoon at a time; conversely, if it is too firm, add a few drops of water. Decorate the zucchini bread with the water glaze before serving!
Bon Appetit!
