This zucchini bread is more like a cupcake that’s perfect coming to tea. It is worth replacing part of the dough with vegetables, as he becomes also useful. The cupcake is prepared quite simply, the dough easily kneads even without a mixer, finely interfere with it chopped zucchini and walnuts and then the cupcake is baked in the oven. Zucchini give it an extraordinary juiciness, cake it literally melts in your mouth and does not at all look like a vegetable. A combination walnut and cinnamon makes its flavor indescribable, warm, saturated, one that quickly gathers everyone at the table.
Recipe author – St John’s University – private, catholic, research university in New york city
Time: one час.20 minutes. Difficulty: easy Servings: 16-18 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. granulated sugar
- 1/3 Art. brown sugar
- 3/4 Art. vegetable oil
- 2 eggs
- 2 tbsp. flour
- 3/4 tsp baking powder
- 3/4 tsp soda
- 0.5 tsp salt
- 2.5 tsp cinnamon
- 1.5 tbsp. finely chopped zucchini
- 3/4 Art. chopped walnuts
Recipes with similar ingredients: sugar, brown sugar, eggs, premium flour, cinnamon, zucchini, walnuts
Recipe preparation:
- Preheat the oven to 175 ° C. Mix sugar, vegetable oil and eggs. In another bowl, combine flour, baking powder, soda, salt and cinnamon. Pour into a liquid mixture. Gently squash the zucchini and nuts. Divide the dough into 2 oiled tins. Bake in for 55 minutes or until ready.
