Basic:
3 cups all-purpose flour1 tsp salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
2 cups grated zucchini
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour, salt, baking powder, and baking soda in a bowl.
- Beat eggs, oil, and sugar in a large bowl. Add sifted ingredients, and beat well. Stir in zucchini and until well combined. Pour batter into prepared pans.
- Bake 40-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan, and let cool completely before serving.
With Greek Yogurt:
1 cup Canola or Vegetable Oil6 oz. Greek Yogurt (plain or vanilla)
3 eggs
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
2 cups grated Zucchini
- Preheat oven to 350 degrees. Coat two 8 1/2" x 4 1/2" bread pans with baking spray.
- Cream oil, Greek Yogurt, and sugar in a large bowl. When combined, add in the eggs one at a time, beating well each time.
- In a separate bowl, mix flour, baking powder, baking soda, and salt. Stir well.
- Add dry ingredients into wet (in batches seems to work best) and mix until combined. Add in zucchini and stir well but gently. Divide the mixed batter between the two bread pans.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool for about 10-20 minutes before removing from the pan. Then place on a rack to let cool before serving.
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