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torsdag 10 september 2015

Zucchini Jalapeño Bröd

Zucchini JalapeñBread 

Makes 2 Loafs


3 Cups All Purpose Flour (Gluten free - I would suggest 1,5 Almond and 1,5 Coconut Flour)
1,5 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp Chili powder
Dash of ground Cumin and Cardamom
3 Eggs
1 Cup Vegetable oil
¾ Cup Brown Sugar
¾ Cup Regular Sugar
1 Tsp Vanilla extract
3-4 Cups Grated Zucchini ( I took out the big seeds )
3 Jalapeños, sliced in thin slices, I did not Devein or take out the seeds – but we like spice!  

*Optional Handful of Walnuts or Seeds of any kind to make it a bit crunchy J

Preheat Oven to 325 F
Grease 2 8x4 Inch Loaf pans
Put all dry ingredients together in a bowl ( except the Sugar )

In a Large bowl, Beat the eggs with the oil, vanilla and sugar until creamy. Add the dry Ingredients, a little at a time to the wet and mix well… I did it by hand but I´m sure a mixer will be just as good J Stir in the Zucchini and Jalapeños plus the optional Nuts / seeds

Pour in to the greased pans and bake them in the oven for about 60 minutes – Enjoy!

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