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I love Zucchini in any form. But when you have some lying in your refrigerator for some time, what do you do? I make this bread. Zucchini Bread! Meh? Trust me, this green veggie is a pure, flavorless moisture that helps make the bread soft and moist. High water content in Zucchini, breaks it down into the bread as it bakes.
This Zucchini Bread is delicious, super moist and easy to prepare. Hear me, even those picky eaters are sure to devour this bread. You can even scoop the dough into muffin moulds and bake to make muffins too. Do give it a try once and you will be sold by it forever!
Serves: 6 to 8
Ingredients:
Zucchini, grated – 2 cups tightly packed
Ener- G Egg Replacer – 3 teaspoons
Warm Water – 6 tablespoons
All Purpose Flour (Maida) – 2 cups + for dusting
Baking Powder – 3/4 teaspoon
Baking Soda – 1 teaspoon
Salt – 1 teaspoon
Cinnamon Powder – 1/2 teaspoon
Nutmeg Powder – 1/2 teaspoon
Dry Ginger Powder – 1/4 teaspoon
Dark Brown Sugar – 3/4 cup, tightly packed
White Granulated Sugar – 1/4 cup
Vegetable Oil – 1/2 cup + greasing
Method:
- Preheat the oven to 350F/180C.
- Grease and dust a 9*5 inch loaf pan.
- In a small mixing bowl, whisk together Ener-G egg replacer and warm water. Keep it aside.
- In a mixing bowl, take flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder and dry ginger powder. Whisk until well combined.
- In another mixing bowl, take sugar, oil and egg replacer. Mix until well combined.
- Add grated zucchini and mix gently.
- Fold in the dry ingredients. Mix gently until just combined.
- Transfer the batter into the loaf pan.
- Bake for about 60 minutes or until the skewer inserted in the center of the bread comes out clean.
- Take the pan out of the oven the place it on a wire rack to cool down completely to room temperature.
- Unmould, slice and serve.
