Zucchini bread/西葫芦面包

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15 servings 35 cents per serving

I had so many ripe bananas at home and I didn’t feel like to eat, so I decided to make a banana bread. But a few days ago I saw a good recipe for zucchini bread I also wanted to make too. I couldn’t decided which one to make so I made them both but in one bundt pan. 2 in 1. Great idea!!!When you pour the batter to the pan make sure you pour them together but in different sides, don’t mix them.

The zucchini bread original recipe is here:

https://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Here is the link for banana walnut bread:

https://caiqinchen.com/2015/02/08/banana-bread%e9%a6%99%e8%95%89%e9%9d%a2%e5%8c%85/

I made change to the sugar, since I made 2 in 1, I do recommend to double the glaze if you make a big one like mine. This glaze tastes so good so I am willing to gain weight for it.

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instruction

 

  • In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  • In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  • Add dry ingredients to zucchini mixture; stir just until combined.
  • Spoon batter into greased bread pan
  • Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  • Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  • Once cool, combine ingredients for glaze and drizzle over bread.

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Zucchini Bread

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Banana with walnut bread

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