Zucchini Bread
If you’re looking to add a nutritious twist to your baking repertoire, zucchini bread is a must.
90 min
Easy
6-8
Recipe Ingredients
- 200 grams zucchini, grated
- 200 grams plain flour
- 1 ½ teaspoons baking powder
- pinch of salt
- 20 grams linseeds
- 150 grams almonds, ground
- 150 millilitres water, at room temperature
- 1-2 tablespoons almond slices for sprinkling
Methods
1. Preheat the oven and prepare the tin
Preheat your oven to 180°C (350°F) and grease a 10×25 cm (4″×10″) loaf tin or line it with baking parchment. Set aside.
2. Make the batter
In a mixing bowl, combine the grated zucchini, flour, ground almonds, linseeds, baking powder, and salt. Mix well to evenly distribute the ingredients.
Gradually add the water to the mixture while stirring. Continue mixing until you have a thick and well-combined batter.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Sprinkle the almond slices evenly over the top of the batter, gently pressing them into the surface.
3. Bake
Place the loaf tin in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
4. Serve
Once baked, remove the zucchini bread from the oven and let it cool in the tin for about 10 minutes. After 10 minutes, transfer the bread to a wire rack to cool completely. Once completely cooled, slice the zucchini bread and serve with butter or cream cheese.
Enjoy!
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