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.
Yeasted Zucchini Chocolate Chip Bread
- 1/2 tbsp yeast dry active
- 3/4 cup milk warm
- 2 tbsps sugar
- 3/4 cup whole wheat flour
- 1 1/2 to 2 cups all purpose flour
- 1 1/2 tbsps butter , softened
- 1/4 tsp salt
- 3/4 cup zucchini grated
- 3 pods cardamom , powdered
- 1/2 cup dark chocolate chips
- Put about 1/4 cup of the warm milk in a large bowl. Add the sugar and dissolve the yeast in this. Add the soft butter to the remaining 1/2 cup of warm milk and whisk to mix. Add this, the salt, cardamom, grated zucchini and flours to the bowl and mix to form a soft dough.
- Turn the dough onto a floured surface and knead until it is smooth and elastic. This should take about about 6-8 minutes. If the dough feels sticky dust the dough with just enough flour to make kneading the dough manageable. Too much flour will alter the texture of the bread.
- Place the dough in a well oiled bowl, turning to coat well with oil. Cover and allow it to rise in a warm place until doubled. Thi should take about about an hour or so.
- Gently knead the dough and press it out (not very thin) into a rectangle. Sprinkle the surface evenly with the chocolate chips and roll up the rectangle from the short side. Tuck the ends neatly and smoothly under the shaped loaf of dough.
- Place it in a greased loaf tin, cover loosely and allow it to rise for about 30 to 45 minutes. Bake at 190C (375F) for 40 minutes or till golden brown and done. Unmould and cool on a rack. Serve as you wish. This recipe makes a small loaf of zucchini bread.