This is one of several variations of what’s called a quick bread and this also includes cakes brownies and waffles . They don’t use yeast to get them to rise, instead they use a chemical reaction that’s a result of baking soda and salt. I’ll go into the science of this at some other point but these three things in the right ratio will either make or break this recipe. As adamant as I am about not using measurements, in this situation you need to.
Mise En Place
- 2 medium bowls
- 2 bread pans (see notes)
- A whisk
- A Grater
- A rubber spatula
- Parchment paper
- Nonstick spray
- Ingredients
Dry mix
- 3 Cups of AP flour
- 2 teaspoons Baking soda
- 1 ½ teaspoons of salt
- 2 cups of sugar
- 1 tablespoon of ground 5 spice
- 1 teaspoon ground cinnamon
Wet mix
- ½ cup of vegetable oil
- ½ cup of butter melted
- 4 eggs beaten
- 2 Cups of Grated Zucchini or bananas, pumpkin etc
- Method of Preparation
- Preheat the oven to 350
- Mix the wet and dry ingredients in separate bowls
- Spray the inside of the pans with nonstick spray, line with parchment paper
- Mix the wet and dry ingredients together and pour in the pans
- Bake for around 45 minutes to an hour or until a knife or a toothpick comes out clean
Notes
- First off, you don’t have to use bread pans, you can make this in muffin tins or a cake pan and it will still turn out great but you will need to keep an eye on time
- This stuff loves to stick to stuff so that’s why I’m telling you to spray, line with paper and spray again so that you can remove the bread without it falling apart
- Want to make Banana bread? Substitute bananas for the zucchini and presto.