Learn how to make Zucchini Bread!
2 medium zucchinis/courgette
1 cup brown sugar
1 tub yogurt (roughly 170gm)
1/3 cup vegetable oil
2 teaspoon vanilla
1 ½ cup flour (*also works with whole wheat flour)
1 ½ teaspoon baking powder
1 ½ teaspoon bicarbonate of soda
½ teaspoon salt
1 ½ teaspoon cinnamon powder
¾ teaspoon ground nutmeg
¼ teaspoon ground ginger
*optional 1 Cup of mix-ins (walnuts/dried fruit/chocolate)
1 bread loaf pan
2 mixing bowls
1 baking tray/casserole dish
Line a bread loaf pan with parchment paper. In a mixing bowl, toss together flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and ginger together. If desired, add dry mix-in.
In another mixing bowl, beat together sugar, yogurt, oil and vanilla. Add eggs and beat until smooth. Then stir in the dry ingredients.
Grate the zucchini and carrots (you should have about two cups) and mix in.
Pour batter into lined loaf pan. Bake in a preheated oven at 180 degrees Celcius for 40-50 minutes until golden brown and a toothpick inserted into the middle of the loaf comes out clean. Remove from oven and cool for at least half an hour before slicing.
* Any comments, feedback, tips or Uncle Bertie’s wild vegetable dessert recipes gladly welcome. Do share how the zucchini bread turns out. I’m on Twitter @GeraldoTan
**A version of this article appeared in the magazine Qatar Happening**