Tuesday, September 11, 2012

Zucchini Bread

Once a Zucchini plant starts blooming, it produces zucchinis like there is no tomorrow. After trying koshimbeer, raita, paratha, bhaaji, I decided to make the American Classic Zucchini Bread. The recipe is from the last month's issue of Sunset Magazine - July2012.

I also added 1 tbsp unsweetened cocoa powder and a handful of chocolate chips.
Zucchini Bread
About 2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 tbsp cocoa powder

1 cup firmly packed dark brown sugar
1/4 cup granulated sugar

2 large eggs

About 1/2 cup vegetable oil
  • 2 cups packed shredded zucchini

  • A handful of chocolate chips


    1. 1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
    2. 2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini and chocolate chips. Gradually beat in flour mixture until just combined.
    3. 3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
    Note -
    1. I reduced the amount of sugar. I just added 3/4 cup brown sugar

    Recipe Credit
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