Monday, March 6, 2017

ZUCCHINI BREAD AND LEARNING THE Z's- A's OF BAKING

So I blog again.

In the 115 days of not sharing my thought here I have gone into business...
Ate in new places...
 And enrolled in Baking School...
 
On the second day of class, we learned to make Zucchini bread. Sharing the recipe with you so you can try to make it at home.





ZUCCHINI BREAD

All purpose Flour                              1 ½ Cups
Granulated White Sugar                  1 Cup
Cinnamon                                          1 tsp
Baking Soda                                       ½ tsp
Baking Powder                                  ½ tsp
Salt                                                      ¼ tsp
Nutmeg                                              ¼ tsp
Zucchini, shredded & drained         1 cup
Eggs                                                    2 pcs
Vegetable oil                                      ½ cup
Lemon Flavor                                     1 tsp
Walnuts, chopped                             1 cup


TO MAKE

·      Pre-heat the oven at 350 °F.
·      Line a 8 x 4 x 2 inch pan with baking paper or butter.
·      Sift all dry ingredients three times. Mix.
·      Add the sugar. Mix well.
·      Mix all wet ingredients- eggs, vegetable oil, zucchini and lemon flavor.
·      Make a well in the center of the dry ingredients and add the wet ingredients. Mix untill moistned and well combined.
·      Fold in the walnuts.
·      Pour the batter into the pan.
·      Put the pan in the oven and bake for 50 minutes.
·      Poke a cake tester to check if it's done. When no batter sticks to the tester, then the bread is done. The top should also  bounce back when touched.
·      Once done, take the pan out of the oven and let it cool in a wire rack for 10 minutes before taking out tof the pan and slicing.


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