Zucchini Bread# Weekly Jikoni Challenge
Zucchini Bread# Weekly Jikoni Challenge

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a tasty dish, zucchini bread# weekly jikoni challenge. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This is the best zucchini bread recipe ever! It's got more zucchini and more sugar than most One of the reasons this is such an easy zucchini bread recipe, is because there's not much prep work for. Whether you're looking for a banana zucchini bread, zucchini carrot bread, or just a basic version, Allrecipes has got you covered.

Zucchini Bread# Weekly Jikoni Challenge is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Zucchini Bread# Weekly Jikoni Challenge is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have zucchini bread# weekly jikoni challenge using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Zucchini Bread# Weekly Jikoni Challenge:
  1. Get 1/3 cup (80 ml) vegetable oil
  2. Take 1/2 cup (120 ml) organic honey
  3. Take 1 large egg, at room temperature
  4. Make ready 1/2 cup (121 g) plain yoghurt, at room temperature
  5. Prepare 1 and 1/2 teaspoons vanilla extract
  6. Take 1 and 1/2 cups (190g) all purpose flour
  7. Take 1/2 teaspoon baking powder
  8. Take 1/2 teaspoon baking soda
  9. Take 1/2 teaspoon salt
  10. Get 1 teaspoon ground cinnamon
  11. Make ready 1 cup shredded zucchini (about 1 medium-large)
  12. Make ready Optional: 2 teaspoons orange zest

Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator. The best healthy zucchini bread made with whole wheat flour, coconut oil and naturally sweetened with honey instead of sugar.

Steps to make Zucchini Bread# Weekly Jikoni Challenge:
  1. Preheat the oven to 350°F (177°C) and grease a loaf pan.
  2. Whisk the oil, honey, egg, yogurt, and vanilla together in a medium bowl until combined.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
  4. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined.
  5. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
  6. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.

This basic Zucchini Bread Recipe is one that I have been using for many, many years. It's packed with flavors from the zucchini, walnuts and cinnamon. Perfect to enjoy along with a cup of coffee in the. This zucchini bread, which I mashed together from several sources, has never failed me. My zucchini bread (though I prefer them in mini muffin form) recipes is virtually the same.

So that is going to wrap this up with this exceptional food zucchini bread# weekly jikoni challenge recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!