Another way with zucchini

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. 


  • Sapana Behl June 18, 2013 at 3:10 am

    Wow ! Looks great !

  • mickeydownunder June 18, 2013 at 10:35 am

    G'day! Your recipe looks SO healthy!
    I might have to put this on the list to do for me!
    Cheers! Joanne
    What's On The List

  • Sowmya Madhavan June 18, 2013 at 1:17 pm

    Nice one..

  • Hari Chandana P June 18, 2013 at 6:59 pm

    Nice recipe.. looks awesome!!

  • egeedee June 19, 2013 at 3:36 am

    Hey Renuka!! I just saw your comment on one of Ankhi's facebook posts and clicking on your profile made me notice you sent me a friend request. I am very horrible with checking notifications and I'm so sorry I missed that. Anyway, we're facebook friends now and I saw you had a blog. I'm so impressed that you do a full-time job and also blog. I'll be visiting here very often, that's for sure. Bye! Edlyn

  • Nilu A June 21, 2013 at 7:38 pm

    A healthy bread recipe.. I can almost smell it.. Feel like having some right now.. I'm a new blogger… Do visit my blog..

  • Renuka June 24, 2013 at 2:31 pm


    Edlyn – Glad you enjoy the blog! Do keep visiting & commenting.. 🙂

  • Kitchen Queen June 26, 2013 at 2:06 am

    healthy bread, thanks for stopping by at my space. do keep visiting.


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