Discover a tasty twist on homemade bread: our mini loaves bursting with fresh zucchini, toasted walnuts, zesty lemon, and sesame seeds. Perfect for weekend baking!
As seasoned bakers know, we're in a golden era of culinary innovation. Modern kitchen tools make it easy to create personalized recipes that suit your taste and lifestyle—unlike the limited options of the past.
Also read: 'Reset Your Kitchen'
160 ml olive oil
260 g flour
2.5 tsp baking powder
1 tsp salt
100 g granulated sugar
90 g brown sugar
1 lemon (zest only)
2 large eggs, at room temperature
340 g zucchini, coarsely grated
130 g walnuts, toasted and finely chopped
2 tsp white sesame seeds
3 small loaf pans (8x16 cm)
Extra olive oil for greasing
Butter, for serving (optional)
Preheat oven to 175°C (350°F). Grease three small loaf pans (8x16 cm) with olive oil. In a large bowl, whisk flour, baking powder, and salt. In another bowl, rub lemon zest into both sugars with your fingers until fragrant. Add eggs and olive oil; whisk until smooth. Stir in grated zucchini, then fold in the flour mixture. Gently fold in walnuts, distributing evenly.
Divide batter among the pans and sprinkle sesame seeds on top. Bake 35-40 minutes, until a skewer inserted comes out clean. Cool in pans for 10 minutes, then loosen edges with a knife and transfer to a rack. For best flavor, cool completely before slicing. Serve with butter for a delightful treat.
