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Zucchini Almond Bread

Ingredients

for 6 slices

Bread

  • 8 oz
    crushed pineapple, 1 can, with juice (225 g)
  • 3 eggs
  • 1 cup
    vegetable oil, or oil of your choice (240 mL)
  • 1 cup
    sugar (200 g)
  • 1 cup
    brown sugar (220 g)
  • 2 cups
    zucchini, grated (300 g)
  • 3 teaspoons
    vanilla
  • 3 cups
    flour (375 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    baking soda
  • 3 teaspoons
    cinnamon
  • ½ teaspoon
    nutmeg
  • 1 cup
    chopped almond (100 g)
  • thinly sliced almond, for topping

Glaze

  • ¼ tablespoon
    vanilla
  • ½ cup
    powdered sugar (80 g)
  • 1 tablespoon
    milk

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Preparation

  1. Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
  2. Preheated oven at 350ºF (175ºC).
  3. In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
  4. Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
  5. Spray your baking pan and pour in the mixture, top with sliced almonds.
  6. Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
  7. While baking, mix your glaze ingredients together until smooth.
  8. Let the bread cool down, drizzle with the glaze!
  9. Enjoy!
 

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