Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
– Jim Davis
Sonshine has a love-hate relation with the vegetable Zucchini. He loves them in Zucchini bread, but hates them in any other form.
I was stumped by Zucchini when I moved to the US. Having never cooked with this vegetable back in India, I had no clue what to do with it. Slowly, I learned that it is such a versatile vegetable that can be adapted for any kind of cuisine, and I started buying it regularly.
But, I still have a problem since Sonshine won’t touch it in any other form other than in breads. So I make Zucchini breads very often at home. I have already blogged about the savory version that I make here.
There are tons of Zucchini Bread (sweet) recipes available on the internet, so, why blog about one more? I had to blog about this one because it is slightly different from the ones I have seen so far. I love the zucchini, the beet and the citrus combination that is used in this Zucchini Beet Bread.
I also use a topping which is a combination of Quinoa, Sesame Seeds and Pumpkin seeds. Well, there is no particular reason for this topping combination. When I made the Zucchini Beet Bread for the first time, these were handy, so I started using it. I realized that this combination of nuts gives a perfect crunch that I love.
Let me show you how easy it is to make!.
You need Zucchini (of course), beets and orange. Wondering what to do with the lovely beet greens? Look no further than this – Beetroot leaves Poriyal.
How about some eggs?
A few more items and we are ready to rock! Sugar is missing from the picture folks, pardon me!
Let us mix it all up, bake it and enjoy the bread with some delicious butter.
The recipe calls for an hour of baking. The measurements I have given is for one 9X5 inch loaf pan. Sometimes, I make bread using my regular loaf pan (9X5 inch), sometimes I use the smaller but cuter paper loaf pans available in the grocery stores. Oh! those small loaves are really cute and make great gifts too.
We love to have this bread with our mid-morning coffee, Sonshine likes it with milk. I also serve this as an after school snack. I can probably send this as a snack to school if I avoid the seeds I use in the sprinkles. Don’t want to take any risks with nut & seed allergies.
We all like the Zucchini Beet Bread toasted with a pat of butter.
Go ahead, I won’t judge you, you can add that big piece of softened butter. And don’t frown when I do the same on my slice. Deal?
Before I move onto the recipe (which was inspired by a recipe that I found on NG Kids Cook Book), let me also tell you that this bread freezes well too. I slice the bread up and freeze it in a ziploc. It has lasted me for 2 weeks in the freezer. It might last longer, I have not tried. Ha, there is one more thing I would like to tell you. If you make the smaller loaves, be careful while toasting the bread. The slices would be small, hence you might have to use tongs to lift the toasted slices. You might also want to line your loaf pan before you bake. Jus’ saying…
Thanks so much for visiting the blog and leaving me a comment. :).
Yields 1 loaf
Amazingly simple Zucchini Beet Bread with crunchy sesame & pumpkin seeds and quinoa topping is perfect for any day. Best served toasted with a pat of butter.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 2 Eggs; large
- 1 cup Sugar
- 1/2 cup Olive OI(plus extra for greasing)
- 1 teaspoon Vanilla Essence
- 1 Zucchini; medium sized
- 1 Beetroot; small
- 1 Navel Orange
- 3/4 cups Whole Wheat Flour
- 3/4 cups All Purpose Flour
- 1/2 cup Grated Coconut
- 1 teaspoon Baking Soda
- 1/8 teaspoon Baking Powder
- 1 tsp Salt
- 1 teaspoon Ground
- Mix of Sesame Seeds, Quinoa, Pumpkin Seeds
- Butter; softened
- Mixing Bowls
MIxeror Stand Mixer
- Measuring Cups and Spoons
- Loaf Pan 9 X5
- Parchment Paper (optional)
- Wire Rack to cool the breads
- Preheat the oven to 350
Farenheit(180 degree Celcius)
- Line the loaf pan with parchment paper.
- Heat a skillet on the stove top and place the grated coconut in a single layer. Let the coconut brown slightly. This would typically take a couple of minutes unless you use freshly grated coconut. If you are using freshly grated coconut, it will take a little longer. But make sure that you brown the coconut. Once browned, remove from heat and let it cool.
- Grate the Zucchini and Beetroot on the large hole of the
grater. You will need totalof 1 cup of the combination. Zest the Navel Orange and set aside about a teaspoon of the rind.
- In a large mixing bowl, mix together the flours (all-purpose and whole wheat flour), toasted coconut, baking soda, baking powder,
- In another large mixing bowl, beat the eggs using a hand mixer.
- Add the oil and the sugar and beat well till the sugar is mixed well.
- Mix Vanilla Essence to the egg mixture.
- Add the rind/zest and the grated Zucchini-Beetroot mix to the egg mixture.
- Add the dry ingredients and mix gently using a whisk. Make sure that you do not over mix the wet and dry ingredients.
- Pour into the prepared loaf pan and sprinkle the toppings listed in the Sprinkles section.
- Bake at 350
Farenheit(180 Degree Celcius) for 1 hour or tilla toothpick inserted comes out clean (See Recipe Notes).
- After a few minutes, remove from the loaf pan. Cool on a wire rack and cut into slices.
- Serve toasted with a pat of butter
1.Bake for another 5-10 minutes if there is batter on the tooth pick when you check for doneness.