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 minutesYou 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.