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Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Quick Zucchini Bread with Cinnamon Crunch and Brown Butter
Soft inside, crispy outside: a hug of spices and irresistible texture.
RS
Por
Equipe Receita Solta
Prep Time20 min
Cook Time50 min
Servings10 servings
DifficultyEasy
Calories270 kcal
Resumo para quem tem pressa
"This quick sweet bread combines the delicate moisture of grated zucchini with the aromatic sweetness of ground cinnamon. A crispy buttery farofa on top of the crust completes the soft texture of each slice."
Discover the perfect quick zucchini bread for autumn, with aromatic cinnamon and a crispy buttery topping that delights with every bite. An easy recipe to make in a single bowl!
O Que Você Precisa Saber
- Grated zucchini must be well squeezed so as not to transfer excess water to the dough structure. - The quick mixing of dry ingredients with liquids prevents gluten development, keeping the crumb fluffy. - The crispy topping of cold butter with sugar and cinnamon seals the moisture during the 50 minutes in the oven.
Ingredients
Ingredients and Preparation Method
- 2 cups (240g) All-purpose flour
- 1/2 cup (100g) Granulated sugar
- 1/2 cup (110g) Light brown sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon (optional) Noz-moscada ralada
- 1/2 teaspoon Salt
- 2 Large eggs
- 1/2 cup (120ml) Vegetable oil (or melted and cooled butter)
- 1/4 cup (60ml) Whole milk (or plant-based drink)
- 1 teaspoon Vanilla extract
- 1 e 1/2 cups Grated zucchini (squeezed)
- 2 tablespoons (25g) Light brown sugar (filling)
- 1 teaspoon Cinnamon powder (filling)
- 1/4 cup (30g) Wheat flour (topping)
- 1/4 cup (55g) Light brown sugar (topping)
- 1 tablespoon (12g) Granulated sugar (topping)
- 1/2 teaspoon Ground cinnamon (for topping)
- 3 tablespoons (42g) Unsalted butter (topping)
Instructions
Ingredients and Preparation Method
1
Preheat the oven to 175°C (350°F). Grease and flour a loaf pan (approximately 23x13 cm) or line with parchment paper, leaving tabs to facilitate removal. This ensures the bread does not stick.
2
Grate the zucchini. Then, gently squeeze out the excess liquid using paper towels or a clean kitchen towel. This step is crucial to prevent the bread from becoming soggy and to ensure the perfect texture.
3
In a large bowl, sift the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Mix well with a whisk to combine all dry ingredients evenly.
4
In another bowl (or add to the center of the dry ingredients), beat the eggs, oil, milk, and vanilla extract. Mix until well combined. The professional technique is to ensure that the liquids are at room temperature for better emulsion.
5
Pour the wet ingredients over the dry ones and mix gently with a spatula, just until incorporated. Do not overmix. Add the squeezed zucchini and mix again just until distributed evenly in the dough.
6
In a small bowl, combine the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon for the filling. Set aside. This will be the aromatic swirl at the heart of your bread.
7
For the topping, mix the flour, granulated and brown sugars, and cinnamon in a small bowl. Add the cold cubed butter and use your fingertips or a pastry blender to incorporate the butter, forming a coarse crumble.
8
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon filling on top. Add the remaining batter and finish by sprinkling the rest of the cinnamon filling and all of the crispy topping.
9
Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out with some moist crumbs, but not liquid batter. The most important tip is not to overbake to maintain moisture.
10
Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Warm slices are divine, but the flavor deepens as it cools. Serve and enjoy!
Equipe sua Cozinha
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Chef Tips
- Press the grated zucchini firmly inside a clean dish towel until all the green juice is drained.
- Incorporate the dry and wet ingredients only with a spatula until the flour disappears, without beating the dough.
- Wait 15 minutes in the mold before unmolding onto a wire rack so the base doesn't crumble.
Variations
- Add 1/2 cup of chopped walnuts or nuts to the batter to give a nutty crunch to the crumb. - Fold 1/2 cup of semi-sweet chocolate chips dusted in flour into the batter. - Add fine zest of 1 orange to the liquid mixture to highlight an elegant citrus aroma with the cinnamon.
Substitutions
- Vegetable oil can be replaced by melted and cold unsalted butter in the same volume proportion. - Light brown sugar can be replaced with granulated demerara sugar or dark brown sugar. - The whole milk can be replaced by oat or almond plant-based drink without structural alteration.
How to Store
Keep the slices in a well-sealed airtight container or under a cake dome for up to 4 days in a cool place. If the weather is hot and humid, keep in the refrigerator for up to 6 days and heat slightly.
Can You Freeze It?
Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for 30 minutes or reheat directly in the toaster or medium oven.
What to Serve With
It's excellent served warm with fresh brewed coffee, full-bodied black tea, or a thin layer of salted butter.
Frequently Asked Questions
Is the zucchini flavor noticeable in the sweet bread after baking?
Não. Zucchini has a neutral flavor and acts exclusively as a moisture retention and texture agent in the dough. The predominant aromas of the slice are cinnamon, vanilla, and toasted brown sugar.
Why is it essential to squeeze the grated zucchini before the recipe?
Zucchini contains more than 90% water in its composition. If added wet, this water releases during heating in the oven, leaving the dough heavy, gummy, and looking raw in the center.
How to know the exact cooking point of a zucchini bread?
Insert a long toothpick into the center of the bread after 45 minutes in the oven. The toothpick should come out clean or with some dry crumbs attached, and the crispy topping should show a deep golden tone.
Can the crispy farofa be made with melted butter?
The butter should be used cold and cut into small cubes. Mixing cold butter with your fingertips creates crunchy pellets that gratin on top without melting into a liquid syrup in the dough.
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