About the Recipe
Everyone loves zucchini bread but what makes this different? It's got a French flare of warm spices and nuts that makes this cake irrésistible to any zucchini lover!
Wet ingredients
● 1 cup (200 g) melted unsalted butter
● 3 eggs
• ½ cup (100 ml) milk
• 1 tsp of vanilla extract
• zest of one lemon (optional)
• 2 average sized zucchinis finely shredded
Dry ingredients
• ¾ cup (170 g) sugar
• 1 ¾ cups (220 g) flour
• ¾ cup (70 g) ground almond flour.
If you don’t have this substitute it with regular flour.
• 1 ½ tsp cinnamon
• 1/3 tsp nutmeg
• ¾ tsp baking soda
• ¾ tsp baking powder
• a handful of chopped walnuts
• pinch of salt
Ingredients
Preparation
1. Preheat the oven to 350 °F.
2. Bowl 1: Beat all the wet ingredients together EXCEPT the zucchini.
3. Add the sugar to Bowl 1 and continue to beat.
4. Bowl 2: Wisk the remaining dry ingredients together EXCEPT the walnuts
5. Mix Bowl 1 and Bowl 2 together.
6. Set aside some walnuts and shredded zucchini pieces for the top decoration. Gently add the zucchini and walnuts in the mixture by folding it in.
7. Butter well the sides of a bread pan.
8. Slowly pour the batter into the bread pan and sprinkle the remaining zucchini and walnuts on top.
9. Place the cake on a lower rack in oven. After 15 minutes cover the cake with some parchment paper. This will help the top from burning.
10. The cake will cook for about an hour until golden brown on the outside and until a knife comes out clean.
11. Once cooked remove the cake from the oven and let it sit in the pan for about 15-20 minutes before removing it from the pan.
12. This cake will preserve for 5-7 days in the frig. Enjoy!
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