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:)
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
- 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.
- Now add the zucchini and toss together until the zucchini is evenly spread.
- 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.
- Do not knead this dough. The bread will not cook properly.
- Place the in a prepared loaf pan.
- Gently and evenly pour half of the oil on the top of the loaf.
- Bake in a preheated oven at 350 F for about 45-55 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and pour the remaining olive oil evenly on the top of the loaf.
- Allow to cool completely in the pan. Turn over and remove.
- Slice thick, toast, and enjoy with butter.
- Refrigerate any unused portions in an airtight bread box.
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.
Like this recipe. Tried it. Leave me a comment:)
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