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Zucchini_Beet_Bread

Zucchini Beet Bread

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Calories 2755 kcal

Ingredients
  

  • 2 Eggs; large
  • 1 cup Sugar
  • ½ cup Olive OI plus extra for greasing
  • 1 teaspoon Vanilla Essence
  • 1 Zucchini; medium sized
  • 1 Beetroot; small
  • 1 Navel Orange
  • ¾ cups Whole Wheat Flour
  • ¾ cups All Purpose Flour
  • ½ cup Grated Coconut
  • 1 teaspoon Baking Soda
  • ⅛ teaspoon Baking Powder
  • 1 tsp Salt
  • 1 teaspoon Ground Cinnammon

Sprinkles

  • Mix of Sesame Seeds Quinoa, Pumpkin Seeds

To Serve

  • Butter; softened

Required Equipment

  • Mixing Bowls
  • Skillet
  • Whisk
  • Grater
  • Hand MIxer or Stand Mixer
  • Measuring Cups and Spoons
  • Loaf Pan 9 X5
  • Parchment Paper optional
  • Wire Rack to cool the breads

Instructions
 

  • 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 total of 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, salt and Cinammon.
  • 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 till a 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

Notes

1.Bake for another 5-10 minutes if there is batter on the tooth pick when you check for doneness.