06 September, 2013

Eggless Zucchini Bread

One bite of this yummy bread and you'll be sold forever on Zucchini. The strong flavor of cinnamon with a hint of nutmeg makes this sweet and spicy bread a must have for any tea party.

 Plain Flour: 3 Cups
Baking Soda: 2 tablespoon
Baking Powder: 1 teaspoon
Powdered Sugar: 1.5 Cups
Cinnamon Powder: 2 Teaspoon
Nutmeg powder: Pinch
Oil: 3/4 Cup
Vanilla Essence: 2 Teaspoon
Fresh Yoghurt: 3/4 Cup
Grated Zucchini: 2 Cups
Chopped Walnut: 1/2 Cup (optional)

Grate Zucchini and squeeze out any excess water from it.
Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg powder in a deep bowl such that the ingredients incorporate well. This is your dry ingredients set.
In a separate bowl take oil, yogurt and vanilla essence. Whisk it such that the yogurt blends with the oil completely.
Mix the dry ingredients in small portions with the wet ingredients until all the ingredients are combined well. Add grated zucchini and walnuts. Fold the zucchini and walnut in the mix.

Meanwhile preheat oven to 180C. Grease the baking bread pan and dust it with some dry flour.

Pour the batter onto the greased pan and bake it for 40-45 minutes or till the tooth pick comes out clean from the loaf.

Bring it off the oven and allow it to cool before cutting it into slices.

NOTE: I have used yellow Zucchini here. You can use green as well.

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