If you have leftover zucchini, try this delicious zucchini spice bread. Soft and fudgy, it ravira small and large. The zucchini gives it a sweet and juicy texture. This spice bread, of incomparable tenderness, will keep for several days. This recipe is perfect if you’re looking for a savory and simple dessert. You can taste it naturally or enjoy it with a chocolate ice cream.
This dessert is perfect with a coffee in the afternoon, or as an in-case savory. Plus, it’s very easy to prepare. You probably already have most of the ingredients in your kitchen. A few minutes is enough to prepare. It infuses the whole kitchen with a delicious cinnamon and honey scent.
Ingredients
2 cups grated zucchini,
2 cups semi-coarse flour,
1 cup sugar semolina,
1/2 cup oil,
1/2 cup of milk,
2 eggs
, 2 tablespoons cocoa powder,
1 teaspoon baking powder,
1 teaspoon ground cinnamon,
a pinch of salt.
Procedure
Procedure
Start by peeling and grating the zucchini. Place in a bowl and press gently to squeeze out excess water. Whisk together the eggs, sugar and oil, then add the grated zucchini.
In a second bowl, whisk together the flour, baking powder, cocoa, cinnamon and a pinch of salt. Progressively incorporate the dry mixture into the wet mixture stirring with a spatula. When the dough is thicker, add the milk.
Turn the batter onto a baking sheet lined with sulfurized or floured paper and buttered. Stack it evenly to the edges. Bake for 35 to 40 minutes at 180 degrees. After cooling, you can napper frosting or dusting with icing sugar.