Zucchini Bread# Weekly Jikoni Challenge

Name: Zucchini Bread# Weekly Jikoni Challenge
Total time: 3000 s
Cuisine: Kenyan
Ingredients: 1/3 cup (80 ml) vegetable oil; 1/2 cup (120 ml) organic honey; 1 large egg, at room temperature; 1/2 cup (121 g) plain yoghurt, at room temperature; 1 and 1/2 teaspoons vanilla extract; 1 and 1/2 cups (190g) all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup shredded zucchini (about 1 medium-large); Optional: 2 teaspoons orange zest

foodie @foodie_simi02

Zucchini Bread# Weekly Jikoni Challenge

foodie @foodie_simi02

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Ingredients

50 minutes

1/3 cup (80 ml)vegetable oil
1/2 cup (120 ml)organic honey
1large egg, at room temperature
1/2 cup (121 g)plain yoghurt, at room temperature
1and 1/2 teaspoons vanilla extract
1and 1/2 cups (190g) all purpose flour
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1 teaspoonground cinnamon
1 cupshredded zucchini (about 1 medium-large)
Optional: 2 teaspoons orange zest

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Steps

50 minutes

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.