Ingredients with Measurements:
- 1 cup banana flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 cups grated zucchini
Special equipment needed:
- Loaf pan
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine banana flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another mixing bowl, whisk together eggs, coconut oil, honey, and vanilla extract.
4. Add grated zucchini to the wet mixture and mix well.
5. Add the dry mixture to the wet mixture and mix until well combined.
6. Pour the batter into a greased loaf pan.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
1 slice
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 26g
Fiber: 4g
Protein: 4g
Substitutions for ingredients:
- Banana flour can be substituted with all-purpose flour or whole wheat flour.
- Coconut oil can be substituted with vegetable oil or melted butter.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped nuts or raisins to the batter for added texture and flavor.
- Substitute zucchini with grated carrots or sweet potato for a different flavor profile.
- Add chocolate chips to the batter for a sweet treat.
Tips and tricks:
- Squeeze out excess water from grated zucchini before adding it to the batter to prevent the bread from becoming too moist.
- Use ripe bananas for a sweeter flavor.
- Store the bread in an airtight container to keep it fresh for longer.
Storage instructions:
Store the 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, place it in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Slice the bread and serve it on a plate with a dollop of whipped cream or cream cheese frosting.
Garnishes:
Sprinkle chopped nuts or powdered sugar on top of the bread for added texture and flavor.
Pairings:
Serve the bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the bread with a side of fresh fruit or yogurt for a balanced meal.
Troubleshooting advice:
- If the bread is too dry, add more grated zucchini or a tablespoon of milk to the batter.
- If the bread is too moist, reduce the amount of grated zucchini or bake it for a few more minutes.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the bread.
- Use fresh ingredients and check for expiration dates.
- Store the bread in an airtight container to prevent contamination.
Food history:
Zucchini bread originated in the United States in the 1960s as a way to use up excess zucchini from home gardens.
Flavor profiles:
This bread has a sweet and slightly nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Slice the bread and serve it with a cup of coffee or tea for a delicious breakfast or snack.
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Taste: Sweet, Nutty, Moist, Banana, Banana-Flavored