Zucchini bread
Ingredients
Yields 1 loaf
- 270 g of spelt flour
- 3 g of nutmeg
- 3 g of salt
- 10 g of baking powder
- 1 zucchini
- a bit of ginger
- 200 g of olive oil
- 3 eggs
- sunflower and sesame seeds
You will need
- mixer
- oven
- 21×10 cm baking form
Directions
- Preheat oven to 155 ˚C.
- In a medium-size bowl, mix all dry ingredients: flour, nutmeg, salt, and baking powder using a whisk.
- Grate zucchini on a small side of a grater, use the smaller end of zucchini to make short pieces. Grate a bit of ginger on a small side of a grater (you could mix it with the zucchini). Make sure zucchini is not wet, otherwise, squeeze it to remove the moisture.
- In a big mixer bowl, mix in eggs into the olive oil one by one, using a mixer.
- Mix in dry ingredients.
- Mix in zucchini and ginger into the egg-oil mix, using a silicone spatula.
- Pour the batter into a baking form.
- Add some sunflower and sesame seeds on top.
- Bake for
50–60 minutes. - Let the bread cool down for 10 minutes, and remove it from the baking form.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Baking powder | Vegan | ||
| Egg | Vegetarian | ||
| Ginger | Vegan | ||
| Nutmeg | Vegan | ||
| Olive oil | Vegan | ||
| Salt | Vegan | ||
| Sesame seeds | Vegan | ||
| Spelt flour | Vegan | Gluten | |
| Zucchini | Vegan | June July August September |
