Zucchini Bread# Weekly Jikoni Challenge
Zucchini Bread# Weekly Jikoni Challenge

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, zucchini bread# weekly jikoni challenge. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Zucchini Bread# Weekly Jikoni Challenge is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Zucchini Bread# Weekly Jikoni Challenge is something that I have loved my whole life.

This Classic Zucchini Bread Is The BEST Zucchini Bread Recipe! It Is Easy To Make, Perfectly Spiced, And The Zucchini Bread Is Super Moist! The Best Way To Use Up Your Garden Zucchini.

To begin with this particular recipe, we must prepare a few ingredients. You can cook zucchini bread# weekly jikoni challenge using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Zucchini Bread# Weekly Jikoni Challenge:
  1. Take 1/3 cup (80 ml) vegetable oil
  2. Take 1/2 cup (120 ml) organic honey
  3. Take 1 large egg, at room temperature
  4. Take 1/2 cup (121 g) plain yoghurt, at room temperature
  5. Prepare 1 and 1/2 teaspoons vanilla extract
  6. Take 1 and 1/2 cups (190g) all purpose flour
  7. Get 1/2 teaspoon baking powder
  8. Prepare 1/2 teaspoon baking soda
  9. Prepare 1/2 teaspoon salt
  10. Take 1 teaspoon ground cinnamon
  11. Prepare 1 cup shredded zucchini (about 1 medium-large)
  12. Make ready Optional: 2 teaspoons orange zest

This zucchini bread recipe is moist, delicious and has just the right spice, you'll want to go back for a. This zucchini bread recipe is one of my favorites from my childhood. The spicy, sweet smell of this easy, quick bread baking brings back fond summertime childhood memories. Even if you hate zucchini, you will love this bread!

Instructions to make Zucchini Bread# Weekly Jikoni Challenge:
  1. Preheat the oven to 350°F (177°C) and grease a loaf pan.
  2. Whisk the oil, honey, egg, yogurt, and vanilla together in a medium bowl until combined.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
  4. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined.
  5. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
  6. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.

This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast or snacking. Plus, it makes for a heartfelt homemade hostess gift! To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well. You can make the recipe gluten free by. This moist bread has been in the family for as long as I can remember.

So that is going to wrap it up for this exceptional food zucchini bread# weekly jikoni challenge recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!