Bizcocho de Calabacín Casero
Homemade Zucchini Bread
El bizcocho de calabacín es un bizcocho muy fácil de hacer, rápido, y delicioso. Es un típico bizcocho americano y esta receta es la que siempre ha usado mi familia. Ahora que vivo en España la uso como mi “medicina” contra la nostalgia. En cuanto me siento melancólica por echar tanto de menos mi hogar y mi familia, intento hornear algo. Este bizcocho de calabacín es una opción perfecta. Es el mejor acompañante para el café o el té de merienda, o para desayunar algo dulce cualquier día! Si quieres ver un tutorial paso por paso, también tengo esta receta en mi blog en inglés, Spanish Sabores. Aunque no la entiendas allí, las fotos van paso por paso con la receta de aquí!
Bizcocho de Calabacín Casero
Esta receta te dará 2 bizcochos (pero se puede duplicar y triplicar para congelar los “extra” que se conservan muy bien congelados)
Ingredientes:
- 2 tazas de calabacín rallado (con su piel)
- 3 huevos
- 240 ml (1 taza) de aceite de girasol (podrías sustituir aceite de oliva sin problemas)
- 400 g (2 tazas) de azúcar
- 120 ml (½ taza) de leche
- 360 g (3 tazas) harina
- 5 g (1 cucharadita) bicarbonato de sodio
- 5 g (1 cucharadita) de sal
- 15 g (3 cucharaditas) de canela
- 75 g (½ taza) nueces picados or pepitas de chocolate (opcional)
Receta:
- Precalentamos el horno a 325°F (160°C)
- Mezclamos primero el calabacín rallado y los huevos, seguido por el aceite y el azúcar.
- Bate todo hasta que quede bien combinado.
- En otro bol, mezcla los ingredientes secos: la harina, el bicarbonato de sodio, la sal, y la canela.
- Cuando todo los ingredientes húmedos queden bien mezclados, a ellos añadimos los ingredientes secos poquito a poco, alternando con la leche.
- Mezclamos bien hasta que todo quede bien homogéneo.
- Añadimos ahora las nueces o pepitas de chocolate si queremos. (Si vas a usar las pepitas de chocolate tienes que cubrirlas primero con harina para que no se hundan al fondo).
- Dividimos la masa entre 2 moldes de bizcocho de tamaño pequeño-mediano.
- Hornea los bizcochos a 325°F (160°C) por más o menos 1 hora (o hasta que un palillo insertado en el centro salga limpio)
- Deja que se enfríe al menos 10 minutos antes de cortarlo! (Puede ser difícil esperar…)
Mi “medicina” para la nostalgia es este bizcocho de calabacín. Tienes tú alguna receta especial?
- Dip de 7 Capas (7 Layer Dip) - 14/04/2019
- Alitas de Pollo con Salsa Búfalo (Receta de Buffalo Wings) - 20/03/2019
- Angel Food Cake (Pastel del Ángel) - 23/02/2019
Hi Lauren! I tried your bizcocho de calabacin, y me quedo rico! I substituted some of the ingredients since I made it here in the US (muchas gracias por the conversions by the way). For example, I used vegetable oil instead of girasol (is that the next best thing here?), almond milk, and splenda for sweetening. I added some yeast and salt, too. The flavor turned out great, although next time I think I may add a bit more cinnamon.
My Spanish hubby enjoyed it, too 🙂
Thank you, as always, for your posts. I love reading both of your blogs. I always visit when I need a new food idea! Thank you!!!
Melanie
Fantastic Melanie! I’m so glad you guys liked it!
Hi Lauren! I’m going to try this recipe for my American friend’s son’s 2nd birthday party this weekend (it’s a brunch so of course I figured a nice bread would be appropriate to bring along!)
I was wondering if you can explain to me (and this might sound dumb) exactly how you grate the zucchini with the skin on. Do you just keep running a peeler down it and use the strips? If I use my food processor can’t I just throw the zucchini in in chunks since it’s all going to get mixed up together anyhow?
Oh and I am most definitely using choc chips!
Thanks a bunch for your advice!
Hi Sarita! This would be perfect for a brunch. Here I have the recipe in English with pictures if that helps– http://spanishsabores.com/2011/09/08/recipe-moms-medicine-homemade-zucchini-bread/
To grate the zucchini, however, I just cut off the ends and literally grate it with a hand grater. You could put it in the food processor, but I’ve never tried it that way so I’m not quite sure how it would affect the results. When you do it by grating, you add the rest of the ingredients to the grated zucchini, so it is never really pureed and gives the bread a nice texture.
Let me know how it turns out!
Gracias chica! I will do it exactly as you recommend and will let you know how it comes out! Thanks for pointing out the other version of the recipe too, very helpful!
On another note, I am just finishing up an online culinary photography class that you might want to check out, here’s all the info: http://www.luisamoron.com/
I have enjoyed it and learned a ton. The best part is that all the info is shared on flickr and a private blog so you can go at your own pace and always have the info there for reference. BUT it has primarily served for helping me decide that still life photography is NOT for me….I much prefer people shots! But for someone with a food blog, thought it might be very useful…
p.s. Your pictures are very nice, I hope you don’t take this as criticism! Just something I thought you might find interesting as lots of my fellow classmates are food bloggers. 🙂
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Se ve buenisima, hay que probarla!
Gracias por compartir tu receta, quedo bbuenísim!!! Saludos de Baja California Mexico
Hola Lauren,
buscando unas recetas me he encontrado con tu pagina. Me gustaria preparar esta.
me podrias dar las porciones solo para hacer la mitad.
Gracias.
Hi there,I just read your recipe and cannot understand why do you advised to divide the cake into two moulds.Will it be possible for you to explain?? Many thanks.