veg crab cakes - done, so what else do I make from these really flavorful and yummy zucchinis? With the entire universe at my finger tips (thanks to Google), I searched and found innumerable recipes and sifting through them for vegetarian, egg free, preferably non sugary, the list got considerably small. But I landed on this bread which seemed like a miracle, easy being the middle name and versatile, the tag line of this particular recipe (ignore that completely cheesy talk, I do that sometimes)! But, truth be told this recipe adapts itself in so many different ways that you can create a new taste every time if you wanted and it was a perfect fit as I was looking for a non-sweet version of the recipe. It seemed a tad bit bland for my taste, so I added a little bit of this, pinch of that to personalize it and here it is, a definite keeper especially when it is such a wonderful way to consume those zucchinis.
What do you need to make Zucchini bread?
Recipe adapted from: http://roxanashomebaking.com/zucchini-bread-vegan-recipe/
1 cup tightly packed grated zucchini (1/2 big zucchini)
2 green chilies - finely chopped
1/2 Tsp grated ginger
1 Tbsp finely chopped cilantro
1 Tblsp pine nuts
1 Tblsp walnuts chopped
3 cups bread flour
1+1/4 Tsp rapid rise yeast
1 Tsp salt
1/2 Tsp fresh ground black pepper
Butter to brush
How do you make Zucchini bread?
- Wash, remove the ends of the zucchini.
- Grate about 1 cup (along with the green skin (it makes for beautiful color and is nutritious)
- Set it aside for 10 minutes.
- Squeeze handfuls of zucchini and collect the water.
- I got about 1/4 cup and 2 Tbsp of zucchini juice.
- Warm the zucchini juice for about 15 seconds or until luke warm
- Take the bread flour in a mixing bowl, make a well in the center, sprinkle yeast and add the warm zucchini juice.
- Mix gently and leave it to proof for about 5-7 minutes. See alternative way of proofing yeast in the notes below.
- Now add the grated zucchini (squeeze out any additional juice if it looks damp), chopped nuts, salt, green chilies, ginger and chopped cilantro.
- Bring everything together and hold off on adding water or zucchini juice.
- Start kneading to make a dough and zucchini will continue to leave juice. Add the reserved juice only if needed.
- Make a smooth dough and knead it for about 6-8 minutes to make a soft dough.
- Cover and keep it to rise until it doubles in volume (mine took about 1.5 hours)
- Pre heat the oven to 375F.
- Take the risen dough out, punch it down, knead for a couple of minutes and divide into 2 balls.
- Let them rest (provide space between the 2 balls to rise) covered for 20-30 minutes. The balls will look fluffier at that point.
- Bake for 30-35 minutes (watch the oven for the last 10 minutes as it may vary) or until the top starts to get a nice golden hue.
- Take it out and brush it with butter all over and leave it to cool down.
- Once cool, cut into slices and enjoy with a pat of butter.
- DD loved eating toasted slices with salted butter and a sprinkle of chutney pudi :-)
- Replace walnuts and pine nuts with any nuts of choice, I used them since I had them on hand.
- You can add finely chopped dill leaves or lightly roasted onion but I liked the fresh zucchini flavor and left it untouched.
- Proofing yeast: If you are not sure of the yeast, it is better to proof it outside. Add yeast to a cup and add the warmed juice with a pinch of sugar, stir and let it rise for 5-7 minutes, When bubbles form and the mixture becomes frothy, add it to the bowl with flour.
- Use the zucchini juice as the liquid in the recipe as much as possible to retain flavor, use water only if you run out of the juice.