Audrey’s Zucchini Bread

audrey zucchini 2

Audrey’s Zucchini Bread
Source: Audrey M.

I received this recipe from a dear friend, who brought me some of this moist and delicious cake. Compared to other zucchini cakes, this is on the denser end of the spectrum. I made a few modifications, but nothing major. I added 1.5 cups sugar (which I am guessing was omitted by accident in the original recipe!). I also substituted soy milk for orange juice, because that’s what was in the fridge. The original recipe also includes frosting, which I didn’t make because I’m too lazy and because the bread is already sweet and delicious enough. One piece of advice: zucchini bread is not foolproof. Do not put too much zucchini, or else you will get a
wet zucchini brick—yuck!

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: about 1 hour

½ cup butter, softened
1 ½ cups sugar
1 egg
¼ cup orange juice (I used soymilk)
1 tsp vanilla
¾ tsp baking powder
¾ tsp baking soda
1/8 tsp salt
½ tsp nutmeg
½ tsp cinnamon
1 ½ cup flour
1 cup zucchini, grated

Grater, for grating zucchini

1. Preheat oven to 350F. Prepare pan by greasing or by lining with parchment paper.
2. Cream together butter and sugar.
3. Add in egg and mix until smooth.
4. Stir in orange juice, vanilla until well blended.
5. Add in baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Stir in zucchini.
7. Add in flour and mix until just blended.
8. Pour into prepared pan.
9. Bake for about 1 hour, or until a knife inserted in the center comes out clean.

audrey zucchini 1

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