Nutrition Facts
6 servings
6
Zucchini Bread with Basil Recipe
Today I offer you a beautiful starter, fresh and light. Enjoy it as is or accompanied by a little green salad. This zucchini bread can be prepared in advance and stored in the refrigerator, which is quite convenient.
Ingredients
650 Zucchini
2 Olive oil
2 cloves Garlic
1 Salt
¼ Pepper
1 Basil
5 Egg
300 thick whole cream
50 Breadcrumbs
Directions
1
Wash the zucchinis, remove the ends, and grate them.
2
Heat a skillet with olive oil. Add the zucchini and cook over medium heat for 15-20 minutes, stirring occasionally. The liquid released by the zucchini should evaporate, and they should become tender.
3
Add the chopped garlic, salt, and pepper. Add the chopped basil and mix without cooking it. Remove the mixture from the heat and let it cool down.
4
Preheat the oven to 180°C (350°F), static heat. Butter a 24 x 6 cm loaf pan, even if it is silicone.
5
In a bowl, mix the eggs with the thick cream using a whisk.
6
Add the breadcrumbs and mix a little more to incorporate them. Then do the same with the zucchinis.
7
Pour the mixture into the loaf pan and smooth the surface.
8
Bake and cook for 40 minutes or until golden.
9
Let cool and place in the refrigerator for at least 2 hours with the mold. Then unmold onto the serving dish.
10
To finish, enjoy well chilled.
Ingredients
Ingredients
650 Zucchini
2 Olive oil
2 cloves Garlic
1 Salt
¼ Pepper
1 Basil
5 Egg
300 thick whole cream
50 Breadcrumbs
Directions
Directions
1
Wash the zucchinis, remove the ends, and grate them.
2
Heat a skillet with olive oil. Add the zucchini and cook over medium heat for 15-20 minutes, stirring occasionally. The liquid released by the zucchini should evaporate, and they should become tender.
3
Add the chopped garlic, salt, and pepper. Add the chopped basil and mix without cooking it. Remove the mixture from the heat and let it cool down.
4
Preheat the oven to 180°C (350°F), static heat. Butter a 24 x 6 cm loaf pan, even if it is silicone.
5
In a bowl, mix the eggs with the thick cream using a whisk.
6
Add the breadcrumbs and mix a little more to incorporate them. Then do the same with the zucchinis.
7
Pour the mixture into the loaf pan and smooth the surface.
8
Bake and cook for 40 minutes or until golden.
9
Let cool and place in the refrigerator for at least 2 hours with the mold. Then unmold onto the serving dish.
10
To finish, enjoy well chilled.
Notes
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