Zucchini bread
This fluffy zucchini bread can be mixed together in just 15 minutes and then it’s ready to go in the oven! Thanks to the crunchy walnuts, it’s particularly juicy.
INGREDIENTS
2 zucchini (approx. 300 g)
100 g walnut kernels
450 g wheat flour (type 550)
1 pack of baking powder (16 g)
1 tsp cinnamon powder
ground nutmeg
1 pinch of salt
Some vegetable fat for greasing
160 g margarine
200 g raw cane sugar
1 pack of bourbon vanilla sugar
1 egg (size M)
150 g yogurt (3.5% fat)
PREPARATION
1. Wash the zucchini, drain and finely grate with a grater. Chop the walnuts and mix the flour with the baking powder, cinnamon, nutmeg and salt.
2. Preheat the oven to 160 degrees circulating air (top/bottom heat: 180 degrees) and rub a loaf pan (approx. 12 x 30 cm) with vegetable fat. Beat the margarine with raw cane sugar and vanilla sugar until fluffy and gradually mix in the eggs. Add the flour mixture and stir with the yoghurt to form a smooth dough.
3. Fold the zucchini and walnuts into the dough, pour into the loaf pan, smooth out and bake in the preheated oven for approx. 70 minutes.
4. Allow the zucchini bread to cool in the loaf pan, carefully remove from the pan and allow to cool completely on a wire rack. Serve the zucchini bread cut into slices. Enjoy!
