Ingredients and Weight:
- Zucchini: 2 medium, peeled and chopped (about 2 cups)
- Brown sugar: 1 cup
- Unsalted butter: 100g (2 sticks)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Cinnamon powder: 1 tablespoon (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45-55 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and brown sugar until smooth.
- Add eggs one by one, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Stir in the chopped zucchini and cinnamon powder (if using).
- Pour the mixture into a greased loaf pan.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Nutritional Information:
- Calories: Approx. 350 per serving (based on standard nutritional values)
Dish Characteristics:
- This bread is sweet and moist, with a rich brown sugar flavor and a hint of vanilla.
- The addition of zucchini gives it a unique texture and a slight vegetable flavor that complements the sweetness.
- It's perfect for breakfast, snack, or even as a dessert.
User Comments:
- "This bread was so delicious! The combination of brown sugar and zucchini was unexpected but really good." - John Doe
- "I love the texture of this bread, it's so moist and the flavor is just perfect." - Jane Smith
- "This is a great recipe for those who love zucchini but want to try something different with it." - Mark Johnson
Special Precautions and Tips:
- Make sure to peel the zucchini before using.
- For best results, use fresh ingredients.
- Use a toothpick to check if the bread is cooked through before removing from the oven.
- This bread is best served warm, but can also be stored in an airtight container for up to 3 days.
