How to Prepare a Crispy Zucchini Cake – Summer Version of Banana Bread

If you're wondering how to use seasonal vegetables, try zucchini bread – an unexpected summer dessert similar to the well-known banana bread. Although not a real bread, this dessert is a great solution for a light breakfast, and is most delicious after at least one day of rest. To preserve the crispy crust, do not cover it tightly after baking.

Necessary ingredients:

• 2 cups (about 370 g) coarsely grated and slightly drained zucchini
• 2 large eggs
• 2/3 cup (160 ml) sunflower oil, olive oil or melted butter
• 1/2 cup (95 g) dark brown sugar
• 1/2 cup (100 g) white crystal sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 1 1/4 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 2 cups (260 g) all-purpose flour
• Sugar for sprinkling

Preparation method:

1. Preheat the oven to 175°C and grease the bread pan.
2. In a large bowl, mix zucchini, oil, eggs, both types of sugar, vanilla and salt until homogeneous.
3. Add cinnamon, nutmeg, baking soda and baking powder, stirring well.
4. Add flour and mix until a smooth mixture is obtained.
5. Pour the batter into the prepared pan and smooth the surface. Sprinkle generously with sugar.
6. Bake for 55–60 minutes, checking doneness with a toothpick.
7. Let the cake cool completely in the pan, then leave uncovered for at least 24 hours to develop a crispy crust.
8. Slice and serve. The bread stays fresh for up to five days at room temperature.