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𝙻𝚈𝚄𝙽𝙽𝙸𝙴✩⃠
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Thursday 23 July 2026 12:00:58 GMT
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Zucchinis are growing freely in the garden! 🥒 In my opinion, the best way to use up a forgotten zucchini that’s grown too big is to bake it into a loaf of zucchini bread 🤭 Ingredients:  4 cups (568 g) grated zucchini 2 cups (400 g) sugar 3 eggs 1 cup (240 ml) vegetable oil or coconut oil 1/2 cup (120 ml) buttermilk 2 tsp (10 ml) vanilla 4 cups (520 g) flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp nutmeg Directions: Preheat your oven to 375° F (191° C). Grease 2 loaf pans with lard or butter and coat lightly with flour. Set these aside. Mix together the grated zucchini and sugar until the sugar is mostly dissolved, about 2 minutes. Add in the eggs, oil, buttermilk, and vanilla and stir until everything is well combined, about 2 minutes. In a medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Fold this into the wet ingredients until a batter forms that is wet and a bit lumpy from the zucchini, about 2 to 4 minutes. Divide the batter evenly between the pans and spread smooth. Bake the bread for about 50 to 60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Let the breads rest in their pans for at least 10 minutes before transferring to a wire cooling rack. Slice and serve the bread warm or at room temperature. To store the bread, wrap in plastic wrap or an airtight container and leave at room temperature for about 4 to 5 days. To freeze the bread, wrap in 2 layers of plastic wrap. Then, wrap in a layer of aluminum foil. Label and date the bread and freeze. It should last one year or more in the freezer. To defrost, simply unwrap the bread and leave on the counter until it is no longer frozen, about 1 to 2 hours. Printable directions are on underatinroof.com 💛 Blouse: @littlewomenatelier  Stays: @ann.tique  Skirt: @voriagh  #zucchini #cottagecorebaking #fantasybaking #princesscore #bakergirl #feedfeed #summervibes #cozybaking #cottagecore #baketok #cottagecorerecipes #fantasytok
Zucchinis are growing freely in the garden! 🥒 In my opinion, the best way to use up a forgotten zucchini that’s grown too big is to bake it into a loaf of zucchini bread 🤭 Ingredients: 4 cups (568 g) grated zucchini 2 cups (400 g) sugar 3 eggs 1 cup (240 ml) vegetable oil or coconut oil 1/2 cup (120 ml) buttermilk 2 tsp (10 ml) vanilla 4 cups (520 g) flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp nutmeg Directions: Preheat your oven to 375° F (191° C). Grease 2 loaf pans with lard or butter and coat lightly with flour. Set these aside. Mix together the grated zucchini and sugar until the sugar is mostly dissolved, about 2 minutes. Add in the eggs, oil, buttermilk, and vanilla and stir until everything is well combined, about 2 minutes. In a medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Fold this into the wet ingredients until a batter forms that is wet and a bit lumpy from the zucchini, about 2 to 4 minutes. Divide the batter evenly between the pans and spread smooth. Bake the bread for about 50 to 60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Let the breads rest in their pans for at least 10 minutes before transferring to a wire cooling rack. Slice and serve the bread warm or at room temperature. To store the bread, wrap in plastic wrap or an airtight container and leave at room temperature for about 4 to 5 days. To freeze the bread, wrap in 2 layers of plastic wrap. Then, wrap in a layer of aluminum foil. Label and date the bread and freeze. It should last one year or more in the freezer. To defrost, simply unwrap the bread and leave on the counter until it is no longer frozen, about 1 to 2 hours. Printable directions are on underatinroof.com 💛 Blouse: @littlewomenatelier Stays: @ann.tique Skirt: @voriagh #zucchini #cottagecorebaking #fantasybaking #princesscore #bakergirl #feedfeed #summervibes #cozybaking #cottagecore #baketok #cottagecorerecipes #fantasytok

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