I was feeling very homey on the weekend and decided to bake. Now as I’ve stated before, baking isn’t my forte but practice makes perfect right?
I have never made bread or any bread-like thing before so I decided to make Zucchini Bread because well, it just sounds great. Plus you can sneak vegetables in there so its 1 of your 5, brilliant.
Off to the shops I went and bought some fresh zucchini and within 1 hour the house filled with the delicious smell of bread baking in the oven. However; I would call this recipe more a zucchini slice as it didn’t rise as much as bread should do. It was deliciously moist and perfect with melted butter and a sprinkle of salt.
Zucchini Bread Makes 1 loaf
Ingredients: 2 medium zucchinis (about 330 grams), 1 tsp salt, 1 ½ cups flour, 1tbsp sugar, 1 ½ teaspoons baking powder, 1 teaspoon paprika, 3 large eggs, 1/3 cup olive oil, 1 tbsp water, 1 sprig fresh thyme, 80grams cheddar/tasty cheese cubed.
- Preheat oven to 350dg. Spread thin layer of olive oil into surface of 9’” x 5” pan. Remove ends of the zucchini and grate using cheese grater.
- Add the salt and mix through zucchini then drain in a strainer over the sink for 10 minutes. If you have paper towels, dab zucchini with paper towels also to soak up excess water
- In a large bowl, whisk the flour, sugar, baking powder and paprika together
- In another bowl whisk the eggs, olive oil and 2tbsp water until it has emulsified, light and frothy. Add the drained zucchini and thyme and combine with egg mixture
- Combine the egg mixture with the flour mixture and use a spatula to fold everything together. Be careful not to over-mix batter or the bread will become tough.
- Spread half the batter into your pan, add half the cheese, add the rest of your batter, top with the cheese and place pan in oven.
- Bake until a toothpick or a knife comes out clean (about 45-50 minutes). When zucchini bread is done, remove from oven and allow it to cool for 10 minutes in the pan. Then transfer to a rack and let it cool before slicing.
I didn’t let it cool fully because I wanted the bread to still be warm enough for butter to melt and it was okay – a bit crumbly but still fine and delicious.
This was great for breakfast the next morning I even toasted it and put some vegemite on it. It holds for about 3 days in the fridge or an airtight container so its perfect for snacking or making breakfast fancy.
Now that I have broken my bread baking virginity please leave recipes for me to try in the comments below!?