Another way with zucchini 8

I’ve been wanting to bake with zucchini for such a long time now, but every time I would end up using the vegetable in a salad or a stir fry and sometimes even in a Thai curry.

So this one Saturday morning when I asked the husband what he wanted for dinner, he said a simple Corn & Spinach bake would do. Now I knew we needed to have some bread to go with that and I didn’t want to go the Garlic Bread route, just this once. I had a zucchini in the fridge and I knew, it was time to bake some Zucchini bread.

This is a ridiculously simple recipe, it is one of those no-knead, no-wait breads. The best thing about this bread is that it stays wonderfully moist even the next day, that’s the trick courtesy the zucchini. I’ve made a savoury version; however I know that grated zucchini is used even in sweet baked goodies, a popular one being the Chocolate-Zucchini cake. I flavoured this bread with red chilli flakes, to contrast the blandness of the vegetable and also added a finely chopped clove of garlic – this was more for the aroma than the flavour. Ready in a jiffy, it is best had when it is fresh out of the oven, with a pat of butter.

Zucchini bread
1 1/2 cups of seven-grain flour
1 tsp of baking soda
1 tsp of Flax seeds (powdered and mixed with 1 tbsp of water)
1 cup of zucchini, grated
1/4 cup of Canola oil
1/2 tsp of red chilli flakes
1 garlic clove, peeled and chopped finely
1/2 cup of buttermilk (1/2 cup of milk, minus 1 tsp and then add 1tsp vinegar to this)
Salt to taste

Mix the Canola oil, buttermilk, chilli flakes, garlic and some salt together. Whisk until it forms a smooth paste. And then add the zucchini to this and mix again.

In another bowl, mix the flour with the baking soda. Create a well in the centre of this and add the liquid mixture into this. Add the flax seed mixture too. Mix well to ensure that it forms a smooth batter, if you find that the batter is too dry then add some cold water or milk to this. The batter needs to be a litter drier than what you would use for a cake.

Pour the batter into a greased baking tin and bake for about 30-40 minutes at 180 degrees Celsius. Remove from the oven when a skewer inserted in the middle of the bread comes out clean. Allow it to cool down, cut into slices and serve with some butter.

* You can add any herbs of your choice to the batter as well. Oregano would be a great addition, for instance.

* Top the batter with some grated Parmesan cheese and you will have a delicious bread ready that can be eaten just as it is.

* The bread will not rise too much while baking, so don’t be alarmed. 

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