© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
Baking zucchini bread is a great way to make the most of the bountiful summer harvest in a tasty and varied way! This moist zucchini bread is the perfect quick alternative to traditional yeast bread. Zucchini adds natural moisture and structure to baked goods, yielding an incredibly tender crumb and stays fresh for a long time. A hearty treat that’s ideal for breakfast or as a snack between meals. Instead of cranberries and chocolate, you can also use other add-ins like nuts and raisins for the loaf.
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- Lightly grease a 20-22 cm loaf tin and line with baking paper. Preheat the oven to 180C/350F.
- Tip the grated zucchini into a clean tea towel and squeeze out all the excess water. Set aside. Whisk together the coconut oil, xylitorl or sugar, eggs and vanilla powder. Add the spelt flour, baking powder, baking soda, ground cinnamon, nutmeg and fold everything together before stirring in the grated courgette, dried cranberries and chocolate.
- Stir with a wooden spoon until well combined, then spread into the prepared pan. Bake for 55 minutes-1 hour until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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1 Comment:
Oh my, I haven't had any zucchini bread in a long time, bet that one is so good!
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