Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup Vitam-R (vegetable-based spread)
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 2 mixing bowls
- 1 whisk or electric mixer
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- Parchment paper (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In another mixing bowl, beat the eggs until frothy. Add the sugar, vegetable oil, and Vitam-R. Mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the grated zucchini and chopped walnuts (if using).
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 in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 45mg
Sodium: 360mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugars: 18g
Protein: 4g
Substitutions for ingredients:
- You can use any type of vegetable-based spread instead of Vitam-R.
- You can substitute the walnuts with pecans or almonds, or omit them altogether.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Replace the zucchini with grated carrots for a carrot bread.
- Add 1 teaspoon of vanilla extract for extra flavor.
Tips and tricks:
- Squeeze out any excess moisture from the grated zucchini before adding it to the batter.
- Don't overmix the batter, or the bread will be tough.
- Let the bread cool completely before slicing it.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 3 months.
Reheating instructions:
- To reheat the bread, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it on a platter with fresh fruit and a dollop of whipped cream.
- Dust the top of the bread with powdered sugar before serving.
Garnishes:
- Chopped walnuts or pecans
- Fresh berries
- Whipped cream
Pairings:
- Coffee or tea
- Hot chocolate
Suggested side dishes:
- Fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk to the batter.
- If the bread is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the bread.
- Store the bread in a clean, 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:
- The bread has a sweet, slightly spicy flavor with a moist, tender texture.
Serving suggestions:
- Serve the bread as a breakfast or brunch item, or as a dessert.
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