Friday, July 12, 2013

Seeded Zucchini Quick Bread | Farm Fresh Produce


This morning I baked a Zucchini Quick Bread with some of the zucchini I had picked at the farm. I used my regular recipe - one that I developed after the Daring Bakers once got together to make quick breads! Its a tried and tested recipe and so simple that you can't possibly go wrong with. I used a blend of whole flours that added to both the taste and texture of the bread and threw in some sesame seeds and flax seeds for good measure!

The result was a delicious, moreish, full flavour, dense, and chewy bread. We loved eating it toasted with sweet cream butter. This bread will taste great when dipped in soup and will be a perfect accompaniment for casseroles and vegetables bakes!! The last time I made this loaf we loved slathering it with hummus too:)


Ingredients:
11/2 cups zucchini, grated
112/ cup buttermilk
1 tbsp canola oil
1 cup atta (Indian Chappati Flour)
1 cup whole grain whole wheat flour
1 cup rye flour
11/2 tbsp vital wheat gluten
3 tsp baking powder
Salt to taste
1/4 cup sesame seeds
2 tbsp flax seeds
112/ tbsp sugar
1/4 cup olive oil, divided

Method:
  1. Sift together the atta, whole whea, and rye flour in a large mixing bowl. Mix in the salt, sugar, baking powder, sesame seeds, and flax seeds.
  2. Now add the zucchini and toss together until the zucchini is evenly spread. 
  3. Pour in the buttermilk and canola oil, and bring the whole mix together until smooth. Dough should be soft and slightly sticky at this time.
  4. Do not knead this dough. The bread will not cook properly.
  5. Place the in a prepared loaf pan.
  6. Gently and evenly pour half of the oil on the top of the loaf. 
  7. Bake in a preheated oven at 350 F for about 45-55 minutes or until a skewer inserted in the center comes out clean.
  8. Remove from the oven and pour the remaining olive oil evenly on the top of the loaf.
  9. Allow to cool completely in the pan. Turn over and remove.
  10. Slice thick, toast, and enjoy with butter.  
  11. Refrigerate any unused portions in an airtight bread box.
Quick Bread with Zucchini and Sesame Seeds

Good to Know
  • Should you use all purpose flour in this recipe, you can reduce the liquid by a quarter a cup. Whole meal flours always need a little extra liquid to come together.
  • Sugar in this recipe can be replace with an equal amount of rice syrup or agave nectar.
  • If you like a richer feel to this bread, replace the olive oil in this recipe with melted butter. 
  • I baked this bread in a steel loaf pan. This required a longer baking time. If you use a regular baking tin, you may want to do the skewer test about 10 minutes earlier. 
Food Events: Healthy Me & Healthy Us created by Priya and July 2013 edition hosted by me. Bake Fest #21 hosted by Amrita and created by Vardhini @ Cook's Joy.

Like this recipe. Tried it. Leave me a comment:) 

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8 comments:

  1. thats sounds so interesting :) looks so moist and love the addition of zucchini in this :)

    ReplyDelete
  2. That's a new one for me.. Looks very yum & healthy !

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  3. Oh this is really healthy quick bread with healthy seeds, healthy oils and multi grains. Does this recipe not need baking soda at all? Can see some Zucchinies in the first picture and waiting for some more zucchini recipes.

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    Replies
    1. Its yummy too!! I generally use baking powder and that's good enough to make the bread rise. Remember this bread is not meant to be spongy, rather it is dense and moist!!

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  4. This zucchini bread looks yummy and very healthy.
    Thanks for visiting my blog!

    ReplyDelete
  5. Healthy and interesting recipe,looks so yum,bookmarked.

    ReplyDelete

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Aparna @ Annarasa

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