Receta de pan de calabacín y ajos frescos - Karlos Arguiñano

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast adds flavor without fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories.

Preheat the oven to 350°F (175°C).

Grate the zucchini and squeeze out excess moisture.

Chop the fresh garlic and parsley finely.

In a large bowl, combine the grated zucchini, chopped garlic, and parsley.

Add the eggs and olive oil to the mixture and stir until well combined.

In a separate bowl, mix the flour, baking powder, salt, black pepper, nutmeg, and red pepper flakes.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the cheese and any additional herbs if using.

Pour the batter into a greased loaf pan.

Smooth the top with a spatula and sprinkle with extra cheese if desired.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely before slicing.

Cooking Techniques

Spice Level:

Allergens