Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, zucchini bread# weekly jikoni challenge. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whether you're looking for a banana zucchini bread, zucchini carrot bread, or just a basic version My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much. This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts.

Zucchini Bread# Weekly Jikoni Challenge is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Zucchini Bread# Weekly Jikoni Challenge is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Zucchini Bread# Weekly Jikoni Challenge:

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

Since not all zucchini contains the same amount of moisture, you. Overview: How to Make Zucchini Bread. You do, however, need a grater to shred the. For Zucchini Chocolate Bread: stir in miniature semi-sweet chocolate chips instead of the nuts.

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.

You do, however, need a grater to shred the. For Zucchini Chocolate Bread: stir in miniature semi-sweet chocolate chips instead of the nuts. Swap in dried fruit (cranberries or cherries) for the raisins. Try using pecans or walnuts for the chopped nuts. I think I've already made this six times in the last few weeks.

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