Fragrant cinnamon and nutmeg add warmth and sophistication to this simple rustic bread from Paula Dean, which included grated zucchini squash and chopped walnuts. Share with друзьями: 
Time: 1 hour.10 min. Difficulty: easy Amount: 2 loaves In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. grated zucchini squash
- 3 1/4 Art. premium wheat flour
- 1.5 tsp salt
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 3 tbsp. Sahara
- 1 tbsp. vegetable oil
- 4 beaten eggs
- 1/3 Art. water
- 1 tsp lemon juice
- 1 tbsp. chopped walnuts or pecans
Recipes with similar ingredients: premium flour, eggs, zucchini, walnuts, pecans, nutmeg, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. In a large bowl, mix the flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate In a bowl, mix butter, eggs, water, zucchini and lemon juice. Mix liquid ingredients with dry, add nuts and mix. Bake in 2 standard bread tins, pre sprinkled with a cooking spray for 1 hour, or until dry toothpicks. Or bake 5 small loaves for 45 min
