Last week I baked some cookies and cupcakes for a friend whom I was meeting for the first time in person. I had met her on Flickr where we both belong to the same photography group and keep meeting virtually, through our photography assignments there. Other than that I haven’t baked these past few weeks since this brioche, which isn’t a big deal, but I usually bake about twice a week. A sore throat and fever also ensured that even my cooking was of the “bare minimum for survival” variety.
I have also not been keeping up with happenings on my favourite food blogs or events in the food blogdom either. It was only when Finla was talking about the bread she had baked for World Bread Day (WBD), that I realized I didn’t even know that WBD was on. Bread Baking Day, and WBD by extension, used to be events I used to enjoy baking for as they pushed me to discover a world of breads I didn’t know existed. It turns out that I am in time for WBD this year, and I have a bread for the event, even though I must admit that I did not bake this bread specially for it.
For a long time I used to keep seeing zucchini on so many blogs and wonder what it tasted like. Zucchini is not a vegetable native to India even though we have many different types of gourds here. So when I finally started seeing it at my local market I was quite thrilled, even though a bit on the expensive side.
I was disappointed by the vegetable as I found it looked a lot more promising than it actually was. I found it rather bland though it does take on flavours well, when cooked with other vegetables and spices.
Despite this, I tend to buy zucchini on and off as it does quite well when baked as bread or muffins. Most recipes for zucchini bread are chocolate versions of quickbreads using baking powder. I have made an eggless chocolate zucchini quickbread before and wanted to try making a yeasted bread with zucchini.
I found this yeasted zucchini bread recipe which seemed good and almost irresistible because the ingredient list included cardamom! I halved the recipe, and some subtractions and additions later, baked an absolutely delightful loaf of yeasted zucchini bread with chocolate chips. If you would rather avoid the chocolate in this bread, do leave out the chocolate chips and you would still have an excellent bread on hand. The yeast makes a light and soft bread unlike the dense moist type of zucchini bread made with baking powder.