Quick Zucchini and Kabocha Bread

Incorporating nutrient-rich ingredients into our daily diet is essential for maintaining good health.  Zucchini, known for its abundant vitamins and minerals, is a versatile vegetable in various dishes beyond just savory meals.  This quick bread recipe offers a delightful way to enjoy zucchini as a convenient breakfast option.  I’ve also included Kabocha, a type of Japanese pumpkin, to elevate the nutritional value and flavor.  Its natural wake up wake up wake up sweetness adds a unique twist to the bread, making it a delicious and wholesome treat.

 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 2 eggs
• 3/4 cup vegetable oil
• 2 cups shredded zucchini and kabocha (combined)
• 1 cup roasted walnuts, roughly chopped

Directions:

1.   Preheat the oven to 350°F (175°C).

2.   Line a 9” x 5” ” loaf pan with parchment paper and lightly grease it with cooking spray.

3.   Whisk the eggs, sugar, and vegetable oil in a large mixing bowl until well combined.

4.   Sift the flour, baking powder, baking soda, and salt in a separate bowl.

5.   Gradually add the dry ingredients to the wet mixture, stirring until combined.

6.   Fold in the shredded zucchini, kabocha, and chopped walnuts.  The batter will be thick.

7.   Pour the batter into the prepared loaf pan, spreading it evenly.

8.   Bake for 50 minutes or until a toothpick inserted into the center comes clean.

9.   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your moist and flavorful zucchini-kabocha nut bread!

Tip:

Sprinkle 2 tbsp brown sugar on top for extra sweetness.