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Receta Zucchini Quick Bread
by Robyn Savoie

Zucchini Quick Bread

Moist and tender, this cake is perfect served as a coffee cake.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 14

Ingredientes

  • 1 1/2 Cups All Purpose Flour
  • 1 Tsp. Ground Ginger
  • 1 1/2 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1 Cup Granulated Sugar
  • 1/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Whole Lemon or Lime, Zested & Juiced
  • 1 Cup Zucchini, Shredded

Direcciones

  1. Preheat oven to 350°F. Lightly grease and flour a 9 x 5-Inch loaf pan; set aside.
  2. In a large mixing bowl, combine the flour, ginger, baking powder, salt and sugar. Mix well. Add the oil, eggs, lemon/lime peel, lemon/lime juice and shredded zucchini; stir to combine. Do not over mix. Batter should be smooth.
  3. Pour batter into prepared pan. Using a rubber spatula, smooth the top. Bake for 50 - 60 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
  4. Transfer pan to a wire rack to cool slightly. Turn bread out onto a wire rack and cool completely.