Description
This recipe is a total improvisation. I sighed over the last zucchini in the fridge, "What to cook?" For small pancakes, fry - just dirty. The store did not want to go, and bread in the house was not. Start with the yeast dough was not hunting - it's late. I remembered about the banana bread. If there's a banana, why not be squash?
Ingredients
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Zucchini
1 piece
-
Sugar
150 g
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Chicken egg
3 piece
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Vegetable oil
0.5 cup
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Flour
1 cup
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Wholegrain wheat flour
1 cup
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Leavening agent
1.5 tsp
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Salt
0.5 tsp
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Cinnamon
0.5 tsp
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Nutmeg
0.5 tsp
Cooking
Mix wheat, whole wheat flour, salt, baking powder, cinnamon and nutmeg.
Egg whisk with sugar.
Pour in vegetable oil. Mix well.
Zucchini wash, dry, RUB on a small grater.
In flour mixture to enter the egg-oil. Mix well. Enter the squash and again stir.
Cake pan grease with oil. Put the dough, flatten. Put in the preheated oven.
Bake at 180C for approximately 45-50 minutes (up to dry toothpicks). The bread to cool 10 minutes in pan, then on wire rack.
Bon appetit!
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