300 g all-purpose flour
5 g baking soda
3 g baking powder
2 g kosher salt
280 g sugar
135 g olive oil
zest of 1 lemon
juice of 1 lemon
25 g fresh ginger, grated
300 g zucchini, grated
5g vanilla extract
Preheat oven at 350′.Spray loaf pan with non-stick spray.
Sift all dry ingredients into medium sized bowl.In a separate container whisk together eggs, olive oil, lemon juice, zest, ginger, and vanilla.Create a well with the dry ingredients add wet ingredients to the center, use a spatula to incorporate the dry into the wet ingredients using a circular motion.Add grated zucchini, continue mixing until completely incorporated.Pour batter into prepared loaf pan.Bake for approximately 30 minutes.
The zucchini bread is delicious on its own!
You can also glaze the top. An easy glaze is whisking together 225 g of powdered sugar and 1 tablespoon lemon juice until smooth. Adjust to desired consistency, add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.
Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California.
Originally from San Diego, the opportunity to be the Pastry Chef at Post Ranch Inn in Big Sur brought her from wine country back to the California coastline. Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel. Her desserts are inspired by her surroundings and fresh produce
Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.