Zuchinni Bread

Ingredients

300 g all-purpose flour 5 g baking soda
3 g baking powder
2 g kosher salt
280 g sugar
135 g olive oil
zest of 1 lemon
juice of 1 lemon
25 g fresh ginger, grated
300 g zucchini, grated

Preheat oven at 350

Spray loaf pan with non-stick spray

Sift all dry ingredients into medium sized bowl In a separate container whisk together eggs, olive oil, lemon juice, zest, ginger, and vanilla Create a well with the dry ingredients add wet ingredients to the center, use a spatula to incorporate the dry into the wet ingredients using a circular motion Add grated zucchini, continue mixing until completely incorporated Pour batter into prepared loaf pan Bake for approximately 30 minutes

You can also glaze the top. An easy glaze is whisking together 225 g of powdered sugar and 1 tablespoon lemon juice until smooth. Adjust to desired consistency, add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

YULANDA SANTOS Pastry Chef, Aubergine at L’Auberge Carmel

After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.

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