Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the eggs with a whisk. Add the vegetable oil, sugar, and vanilla extract, and whisk until well combined.
4. Add the grated zucchini to the wet ingredients and stir until evenly distributed.
5. Add the dry ingredients to the zucchini mixture and stir until just combined. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per slice: 240
Total fat: 12g
Saturated fat: 1.5g
Cholesterol: 30mg
Sodium: 220mg
Total carbohydrates: 30g
Dietary fiber: 1g
Sugars: 16g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut oil instead of vegetable oil for a different flavor.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- Add 1/2 cup of raisins or dried cranberries for a fruity twist.
- Add 1/2 cup of chocolate chips for a sweeter bread.
- Add 1 tsp of ground ginger for a spicier flavor.
Tips and tricks:
- Make sure to squeeze out excess water from the grated zucchini before adding it to the batter.
- Do not overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the Acambaro Zucchini Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the Acambaro Zucchini Bread sliced and arranged on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the bread with a sprinkle of chopped walnuts or a dollop of whipped cream.
Pairings:
Serve the Acambaro Zucchini Bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Serve the Acambaro Zucchini Bread with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
The Acambaro Zucchini Bread is a traditional Mexican recipe that originated in the town of Acambaro, in the state of Guanajuato.
Flavor profiles:
The Acambaro Zucchini Bread is a sweet and moist bread with a hint of cinnamon and a nutty flavor from the walnuts.
Serving suggestions:
Serve the Acambaro Zucchini Bread warm or at room temperature with a cup of coffee or tea for a cozy breakfast or snack.
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