Tag Archive 'zucchini'

Jan 15 2010

Zucchini Bread

Published by under Cakes & Cookies

Last Sunday at Church, after the service a kind lady offered me a small loaf of her home made Zucchini bread as a Christmas gift. I was very touched by the gesture. We always sit in the same pews (she in front of me) every Sunday and she never forgets to wish me whenever we meet at church. The irony is, I don’t even know her name! The Zucchini bread was scrumptious. It had chocolate chips, walnuts and raisins and it was soon gone. The best Christmas gift I got this season.

Her Zucchini bread reminded me that I had always wanted to try making it, but had never got to it. So in honor of my dear friend from Church I decided to make my own Zucchini bread.

Zucchini Bread
1 and 1/2 cup wheat flour
1 cup sugar
3/4 cup oil
2 eggs
1 cup shredded Zucchini
1 cup mini semi-sweet chocolate chips
1 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp baking soda
1 tsp vanilla essence
1/2 tsp Salt

Preheat the oven to 350 degree F. Sieve together wheat flour, salt, baking powder and baking soda. Beat the sugar, essence and oil on medium speed for about 3 minutes. Add eggs one at a time and beat well. Add the flour slowly while mixing. Do not over beat. Fold in the Zucchini, chocolate chips and walnuts. Bake in a 9 inch loaf pan for about 45 minutes.


  • To prevent the chocolate chips and the walnuts from settling to the bottom of the bread, toss them in a tablespoon of flour before adding to the batter.

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Sep 02 2009

Zucchini Fritters

Published by under Appetizers,Indian,Sides,Vegetarian

Another traditional dish which I learned from my grandmother. Traditionally this is made with Chinese Okra which is grown abundantly in Vasai and is generally available throughout the monsoon season (June-September). These crispy fritters are perfect accompaniments with fish curry and rice.

Chinese Okra is not available in US supermarkets, but can be sometimes be found in Asian and Indian grocery stores. I have used Zucchini here instead.

Zucchini Fritters

Ingredients: Makes about 24 fritters
1 medium Zucchini
1medium red onion, sliced thinly
1 tsp grated ginger
2 cloves garlic, crushed and chopped fine
1 green chilli, chopped fine
2 Tbsp chopped cilantro
1 Tbsp meat masala
1/4 cup rice flour
1/4 cup chick pea flour
2 Tbsp cooking oil

Cut the Zucchini into 4 slices lengthwise. Taking two slices at a time, chop them finely into strip. Add to a bowl with all the remaining ingredients except for the oil, rice flour and chick pea flour. Allow to rest for about an hour. This was my grandma’s trick to avoid adding water to the batter. When you let the mixture of Zucchini and onions stand for a while, the salt draws out the water from the veggies which is enough to form a batter.

Add the rice flour and chickpea flour to form a thick batter (thicker than pancake batter). Heat 1 Tbsp oil in a saute pan(preferably non stick) on medium heat. Drop the batter one tablespoon at a time, flattening it with the base of the spoon. Fry on each side till they are brown, remove on paper towels to drain excess oil.


  • Add extra rice flour if the batter isn’t thick enough.
  • The batter can be frozen for up to 1 week.
  • If using Chinese okra, peel the Okra, slit it into half lengthwise, seed it and slice it thinly.
  • You could use 1/2 tsp chili powder,1/2 tsp turmeric, 1/2 tsp cumin powder and 1/2 tsp coriander powder instead of the meat masala.
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