Ingredientes para Zucchini Carrot Black Walnut Bread
- 2 large eggs
- Vegetable Oil
- Granulated Sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- Zucchini
- 1 cup shredded carrots
- All Purpose Flour
- 1/2 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Black Walnuts
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Como fazer Zucchini Carrot Black Walnut Bread
- Preheat oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2 inch loaf pan or three 5 3/4 x 3 1/2 inch loaf pans.
- In a large bowl, beat 2 large eggs until light and foamy.
- Add 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1 teaspoon vanilla extract. Beat on high speed until light, fluffy, and thick.
- In a separate bowl, gently stir together 2 cups shredded zucchini, 1 cup shredded carrots, and 1 cup chopped black walnuts (or regular walnuts).
- Add the zucchini-carrot-walnut mixture to the wet ingredients and stir until just combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup wheat germ, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan(s).
- Bake for 55-60 minutes for a large loaf, or 35-40 minutes for smaller loaves, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, wrap tightly in plastic wrap or foil and freeze for up to 3 months. To thaw, leave wrapped at room temperature or reheat in a 350°F oven for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
848g
Fat
103g
Carbs
148g
