How To make Zucchini Bread (Emeril)
1 1/2 c flour
1/2 ts baking soda
1/4 ts baking powder
1/4 ts salt
1 ts cinnamon
1/4 ts nutmeg
1 c sugar
1 c grated zucchini
1 egg
1/4 c vegetable oil
1/4 ts chopped lemon zest
1/2 c chopped walnuts
Preheat oven to 350 degrees. Grease an 8 by 4 by 2-inch loaf pan. In a mixing bowl combine flour,
baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well. Add flour mixture and stir until just combined. Stir in walnuts. Pour batter into prepared pan. Bake for 55 to 60 minutes. Cool for 10 minutes and remove from pan. For best results, wrap and store overnight before cutting. Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Date: Mon, 28 Oct 1996 22:06:23 -0500 -----
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Another simple recipe for your air fryer oven. Delicious Zucchini Pumpkin Spice Bread/Cake I made using our OMMO Air Fryer Oven. I added some crunchy pumpkin spice granola and sweetened shredded coconut to send it over the top! Give it a try and let me know what you think. See ingredients list below.
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Ingredients:
1 Box Spice Cake Mix
3 Eggs
1 Cup Water or Zucchini Liquid
1/3 Cup Vegetable Oil
1 Medium Zucchini (Approx. 2 Cups)
1 Tsp. Pumpkin Spice
2 Tsp. Vanilla Extract
1 Cup Sweetened Shredded Coconut
1 Cup Pumpkin Spice Granola
Prep:
Shred the Zucchini and squeeze out any liquid using a towel or some paper towels.
Into a large bowl, add the cake mix, eggs, liquid, oil, pumpkin spice and vanilla.
Mix until smooth.
Next, add the coconut, shredded zucchini and granola into the batter and mix to incorporate.
Pour the cake batter into 2 loaf pans and tap on counter to release any air bubbles.
Bake:
Preheat Air Fryer Oven at 350°F
Bake for 35-37 minutes or until a toothpick comes out clean and dry.
Let cool for about 15 minutes. Remove the zucchini spice cake from loaf pans and allow to fully cool.
Top with a sugar glaze or cake frosting. Enjoy!
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In his Power AirFryer 360, Emeril's no-fail zucchini bread recipe finishes super moist on the inside with a crisp golden crust on the outside. This recipe calls for parmesan you can easily leave out if you want a more traditional zucchini bread.
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