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Zucchini almond bread
By : Radhika Vasanth
Category : Breads and pizzas, Desserts and baking dishes
Servings : 5
Time Taken : 45-60 mins
Rating :
  1. Preheat the oven to 350 F.
  2. Line the 9 x 5 loaf pan with parchment paper and brush the sides with oil or butter. Please note that baking time will differ if you are using a pan of different size. Also it depends on the material of the pan. Shred the Zucchini.
  3. In a large bowl add all purpose flour, baking soda, baking powder, ground cinnamon, pinch of grated nutmeg. Whisk/Mix it well.
  4. In another bowl, add eggs and beat it using a hand mixer for 30 seconds or with a spoon until it becomes frothy.
  5. Add Sugar, oil, vanilla essence, salt and mix it well.
  6. Now add the dry ingredients from step 4 to the wet ingredients. Mix it well.
  7. Fold in the grated zucchini and black currant. Zucchini sheds lots of water after grating. Do not discard. Add them to your bread.
  8. Spread 2 tbsp of almonds in the loaf pan.
  9. Pour the batter. Spread the remaining sliced almonds on top. Put it in the oven (center rack) and bake for 35-40 minutes or until the tooth pick inserted comes out clean.
  10. Let it cool on a rack for 10 minutes. Slice and serve.


All purpose flour: You can substitute it with Whole Wheat Pastry flour

Black currants: You can replace it with Raisins, cranberry or any seasonal fruits or increase the amount of zucchini.

courtesy: Food for 7 Stages of Life

1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
Pinch of grated nutmeg or ground nutmeg
1/2 cup sugar
2 tbsp light brown sugar
2 large eggs
1/2 cup canola or vegetable oil
1 tsp vanilla essence
1/4 tsp salt
1 1/2 cup zucchini shredded
1/4 cup black currants (dried)
1/4 cup + 1 tbsp almonds, sliced
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