tea towel with baking recipe
The collection is screen printed and made out of high quality cotton. Use it as a pop of colour in your kitchen or make it the perfect gift for a stylish baker or enthusiastic little kitchen helper.
The towels are designed in Copenhagen, Denmark and printed in the United Kingdom.
DETAILS
- - 100% heavyweight cotton
- - hemmed on all sides
- - approximately 78x48 cm (38.75x19 in.)
- - designed in Denmark
- - screen printed in the United Kingdom
Zucchini bread
yields 2 loaves
360g - 3 cups flour
1.5 tsp baking soda
0.5 tsp baking powder
2 tsp cinnamon
1 tsp salt
110g - 0.5 cup butter
200g - 1 cup white sugar
80g - 0.5 cup brown sugar (lightly packed)
2 tsp vanilla extract
3 eggs
1 tsp lemon juice
450g - 3 cups grated zucchini
100g - 1 cup walnuts (roughly chopped)
Preheat oven to 175°C - 350°F - Gas Mark 4.
In a medium bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
In a large bowl, beat the butter until fluffy, then add the sugars and vanilla. Beat until the mixture comes together and is no longer crumbly.
Add the eggs one at a time, mixing well between each addition. Gently mix in the zucchini and lemon juice.
Add the dry ingredients in two batches, mixing well between each addition, be careful not to over mix.
Fold in the walnuts.
Pour the batter into two dusted and buttered loaf pans and bake for about 40 to 45 minutes.
Once ready, cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
