Zucchini bread


Many of you know about my love for baking. I love the aroma of baking bread and a fresh bread just out of oven tastes heavenly. I normally make spicy breads as we both enjoy them a lot. This recipe was in my drafts for a long time now, finally thought of posting it today.

I had read about zucchini bread in many recipe books/sites/blogs. I zeroed on one particular recipe from a book, but it was a sweet bread. I was in no mood to make a sweet bread, so I started changing it to make it a non-spicy, non-sweet bread. It came out very soft, fluffy and very tasty. I had actually baked it for the next day’s breakfast but finished it as soon as it came out of oven :). I served this with sun dried tomato pesto.

Ingredients:
2 cups all purpose flour
1 Egg
1 cup grated zucchini
1 tbl spn active dry yeast
1 tbl spn chopped fresh basil
1/2 tea spn finely chopped ginger
1 tea spn sugar
1/4 cup water
2 tea spns olive oil
1 tea spn salt

Method:
Heat the water till it is luke warm. Add yeast, sugar, salt. Leave aside for 10mins till it becomes frothy.
Now add all other ingredients and mix (If it is too sticky, add more flour). Knead for few minutes till it becomes a smooth dough.
Apply olive oil inside a big vessel and transfer the dough. Leave the vessel in a warm place for about 2hrs till the dough doubles in volume.
Take the dough on clean surface and press it down. Shape it to desired shape, keep on baking tray and leave for another 30mins till it increases in volume again.
Preheat the oven for 350F for about 10mins.
Bake the bread at 350F for about 40mins or till it is baked.

32 Comments for “Zucchini bread”

Sonal

says:

Hi Shilpa,
Bread looks good and recipe is very simple. Is it possible to omit egg or replace with something?

Shilpa: I would suggest to omit the egg and try.

Chetna

says:

This is a much healthier ver4sion than the one I normally make.

I don’t use yeast, but add 2 eggs and a half-cup of olive oil. I also add finely minced onions\green onions, jalapeno peppers and garlic and bake it in a 13″ square baking dish.

Comes out crisp and yummy and hubby loves it with spicy tomato ketchup !!!

Your version is definitelu healthier and will definitely give it a try..

Happy Baking…

Shilpa: Chetna, I am sure adding onions, jalapenos and garlic takes the bread to whole new level. I will try that next time. Thanks.

says:

Yes, usually it is more like a cake baked in a loaf-shape- a sweet, yes; but wow! You have made it into a wholesome true bread! With an italian flair to boot! I am really impressed by this recipe Shilpa. And hey, pesto is so much like chatni, eh?

kavitha

says:

Shilpa Moushi
Can we prepare this in a Micro oven

Shilpa: yes you can (as most of other readers have done above). It takes much less time.

Selvi

says:

It looks fantastic. I tried to make bread a couple of time but didnt come good — came a bit crunchy rather than soft. I’ll definitely have to try this recipe.

One of my friends mother from college once made a eggless cake with flour, dates, condensed milk, sugar and margarine and added some spices for flavor. Have you ever heard about a cake like this? I dont even know where my friend is now and always think about this fantastic cake.

Shilpa: There is a date cake recipe on the blog. Please check out.

Mariette

says:

I am a bit confused here – your recipe says 2 tsps olive oil. Does this go into the bread or is it used to grease the vessel? Would appreciate if you could clarify this point – thanks!

Shilpa: It goes in bread

says:

Love the nice spongy texture of the bread in the picture. It sounds yummy.

I totally agree with you that the aroma of freshly baked breads are divine πŸ™‚

Natasha

says:

Hi Shilpa, My kitchen trollies should be installed today finally. Next on my HAVE to-buy list is a Faber cooking range with oven. Any advice/ thoughts on what should comprise a decent oven? I’ve borrowed my mom’s oven these past few years when I felt like playing ‘boulangerie’. Dying to try out your many baking recipes once I have it installed. Thanks for your timely cookery updates. Very very appreciated.

Shilpa: Natasha, to tell you the truth, I don’t know much about ovens :(. My apartment came with an oven which I have been using here. Sorry

Rachel

says:

Hi

I visit you website and feel its a great resourse. Thank you for your time and effort.

I tried out the Zuccini bread. The dough is sticky. You think I may have done somthing wrong or how can I improve it.
Also is is possible to use wheat flour instead of refined flour.

Thak you and regards
R

Shilpa: You could add a little more flour if dough is too sticky. Yes, you can make it with whole wheat flour.

Medha

says:

Hi Shilpa,

I tried this recipe yesterday. My dough was too sticky. I thought perhaps I should have squeezed some water out of the zucchini… or add only half of the egg…? what do you think?

The taste and the aroma was great. My 7 year old son loved it.

Thanks for the recipe.

medha

Shilpa: You could add more flour if it was too sticky.

anagha

says:

Hi Shilpa, I am from Mumbai. Do you get Zucchini in indian markets? what it is called here, if it has any alternate name? πŸ™‚

Shilpa: I know it is available in Bangalore, so I guess it should be available in Mumbai too. I don’t know if it has some other name.

says:

Hi,

Loved your recipe for zucchini bread and am going to try it very soon. I’ll let you know how it goes.

I have also been very curious about zucchini and ways to use it in our cooking. So I tried out a simple bhaji/curry with it. It came out really well. Here’s the link to it. http://www.myscrawls.com/?p=291

Please do take a look when you find time… Your comments are much appreciated… πŸ™‚

Ratna

says:

My hubby loves baking bread. We shall be trying this recipe soon. He makes bread with stoneground wholemeal flour and doesnt use oil at all. No eggs too.

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