Laylatul Qadr. The Night of Power. The last 10 days of Ramadan, the 10 best nights of the year for a Muslim. The nights of forgiveness, mercy, and grace, the nights that can determine our destiny. We make Du’a (prayers) about anything and everything, for our family, friends, and self. I still confuse myself about what to make prayers for, who to make prayers for, am I even making enough du’a in the first place? Allah knows best. What should I even ask for? These 10 nights, our Lord grants forgiveness and from His Bounty even more than usual, angels fill the skies – THIS is a period no Muslim would ever want to miss.
This Ramadan went by faster than any other Ramadan, considering the whole time I told myself I would post something the next day, but that kept getting pushed (hehe), and here I am now, quickly writing a post the night before I leave for my summer destination – Malaysia. Procrastination at its finest.
This post goes out to all my number one fans, Ik there’s many of you guys!!! *note sarcasm* Unfortunately there won’t be any recipes posted for almost a month (sorry to my “fans”), but keep up on my insta for food pics in Malaysia In sha Allah! (gotta keep ppl happy somehow)
I bring to yallz *drum roll* – Zucchini Bread. A bread that’s moist, with the sweet and almost caramel like flavour of brown sugar, and lets just SAY it’s healthy cause there’s zucchini. A bread suitable for all occasions, even for a sweet breakfast as Eid (for ma Muslim squad) is coming up soon In sha Allah! I apologize in advance for the state of this post – the pictures honestly suck, but I hope to update them soon.
This recipe is very straightforward and simple, in no time you’ll have the best tea time dessert.
May Allah bless you all during these last couple of nights of Ramadan,
Adapted from Smitten Kitchen
3 large eggs
1 cup olive or vegetable oil
1 cup white/granulated sugar
3/4 cup brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon (6 grams) table salt
1/2 cup (55 grams) chopped walnuts, pecans, dried fruit, chocolate chips, etc. (optional)
- Preheat oven to 350°F.
- Grease and flour two 8×4 inch loaf pans. Or, line 24 muffin cups with paper liners.
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
- Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake loaves for 60 minutes, plus or minus ten minutes (60 minutes + 10 worked best) or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.