This bread is incredibly moist, fluffy and flavorful. Perfect for breakfast or an afternoon snack with a pat of butter.
Ingredients
2 tsp baking powder
1/8 tsp sea salt
1/2 tsp black pepper
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
3/4 cup brown sugar, packed
3/4 cup granulated white sugar
1 cup unsalted butter, room temp
3 large eggs
1/2 cup buttermilk or yogurt
1 tsp vanilla extract
1 1/2 cup zucchini, shredded
Preparation
Preheat oven to 350 degrees F. Spray a large bundt-cake pan or 2 small laof pans with nonstick cooking spray.
In a large bowl sift together the flour, salt, baking powder, baking soda and spices. Set aside. Place the shredded zucchini on paper towel to remove excess moisture (I like to give it a little squeeze as well).
In a seperate large bowl (if using hand held mixing beaters) or in your Kitchen-Aid mixing bowl, add the sugars, butter and eggs. Mix on high for 2-3 minutes until light and fluffy. Add the vanilla extract and milk, mixing until incorporated.
Add the flour mixture, mixing on low for 1-2 minutes until smooth. Fold in the zucchini. Pour the batter into prepared pan. Bake for 40-45 minutes or until spring to touch and toothpick inserted comes out clean.
Let the cake cool in pan for 5 minutes before transfering to wire rack to cool completly.
Tips
See the last post: Sweet Coconut Red Bean Soup with Corn
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About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
