Hello, dear food enthusiasts! Today I have a secret to spill – a recipe that is as brilliant in taste as it is in color. It’s a personal favourite, and absolute delight that surprisingly goes by the name of “Zucchini Turmeric Bread”. It’s a comfort food, straight from my grandmother’s kitchen, which is jam-packed with a little magic from Mother Earth and a dash of color from the golden spice itself – Turmeric.
Ingredients List
To recreate this masterpiece you’ll need:
- 2 cups of grated Zucchini (remember an apple a day, or in this case, a zucchini, keeps the doctor away)
- 3 medium-sized organic free range eggs
- 1 cup of olive oil
- 2 cups of sugar (feel free to use a healthier alternative like coconut or stevia)
- 2 teaspoons of vanilla extract for that extra kick of sweetness
- 3 cups of all-purpose flour
- 1 teaspoon of salt (remember, it’s the salt of life that enhances flavor)
- 1 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1 tablespoon of turmeric powder (the golden miracle spice that gives life to our bread)
Instructions
1. Begin by preheating the oven to 325 degrees and lining two 8×4-inch loaf pans with parchment paper.
2. Shred the zucchini. Squeeze out excess water but make sure to leave some moisture behind.
3. Whisk eggs in a bowl. Introduce the olive oil, sugar, and vanilla extract, blending until the mixture is all smiles and happiness.
4. Mix the flour, salt, baking soda, baking powder, and golden turmeric in a separate bowl.
5. Time to say some magic words as all the ingredients meet. Visualize an incoming tsunami while stirring in the shredded zucchini.
6. Distribute the mixture equally into the previously prepared loaf pans and let it bake for 60-75 minutes (or less if you have a super oven) until a toothpick comes out clean when inserted.
Cooking Time & Servings
With the anticipation that builds as the aroma starts wafting from your kitchen to the living room, the wait can be torturous but it will be well worth it. This Zucchini Turmeric Bread recipe takes roughly 90 minutes including all steps and it yields two whole loaves.
Nutritional Information
A guilt-free indulgence, each slice of our homemade Zucchini Turmeric Bread doesn’t just charm your taste buds, but also showers you with nutrients. We’re talking about approximately 200 calories, 9 grams of fat, 27 grams of carbohydrates, and 3 grams of protein per slice! Not to mention, the presence of Turmeric adds a dash of antioxidants, potentially boosting immune health.
Tips and Tricks
For an egg-free version, feel free to make use of a flax egg or unsweetened applesauce. You can even substitute half of the flour with whole wheat flour for an added nutrition burst. Remember, the goal isn’t perfection, but progress in your culinary journey. So indulge, experiment, and savor each slice!
Finally, as this dish comes together…
Zucchini Turmeric Bread is not just a testament to the union of unconventional ingredients but also a salute to the stunning versatility of turmeric. Go ahead and give it a whirl, then bask in the golden gloriousness of your freshly baked loaf that fills your kitchen with irresistible aroma.
Frequently Asked Questions
– Q: Can I freeze the Zucchini Turmeric Bread for later?
A: Absolutely, slice it up and pop it in the freezer for a quick breakfast or snack!
Q: Can I substitute the sugar?
A: Of course! Feel free to substitute with a sweetener of your choice.Q: My bread isn’t rising properly, what’s gone wrong?
A: It’s likely your baking powder or baking soda may be too old.Q: Why do I need to remove the excess water from the grated zucchini?
A: To avoid soggy bread, squeeze out the excessive zucchini juice.Q: Why didn’t my bread come out yellow from the turmeric?
A: The yellow color pales in baking, but don’t worry, turmeric’s goodness is still there.
Your kitchen awaits your adventure, so remember to laugh, love, and lick the spoon while you’re at it. Happy baking!
