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COURGETTE WALNUT BREAD

PREPARATION

A DELICIOUS PLEASURE

  1. Preheat the oven to 190°C. Bitter a loaf tin (25 x 11 cm).

  2. Measure the dry ingredients and place in a mixing bowl.

  3. In a second bowl, beat the sugar with the oil, then gradually stir in the eggs.

  4. Stir the egg mixture into the dry ingredients, followed by the zucchini and walnuts. Mix in chocolate and raisins or dates according to taste.

  5. Distribute the batter evenly in the baking pan.

  6. Bake 55 minutes. do a cooking test. Leave to cool briefly in the mold for 10 minutes, then let cool on a wire rack.

 

 

Photo: Maja Smend
Recipe: From the Cynthia Barcomi "Backbuch", published by Mosaik Verlag

INFORMATION

For 1 bread
Baked in the loaf pan

INGREDIENTS

  • Dry ingredients:

  • 200 grams of flour

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1 teaspoon Baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp nutmeg

  • 1/4 teaspoon ground cloves

  • Liquid ingredients:

  • 2 eggs, beaten

  • 150 grams of sugar

  • 125 ml vegetable oil

  • Further ingredients:

  • 2 medium zucchini, grated (unpeeled)

  • 60 g walnuts, chopped

  • At will:

  • 150 g dark chocolate, chopped

  • 60 g raisins or chopped dates

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