I have tried my hand zucchini bread a few times, varying and tweaking the recipe but, I have to say none of these recipes were worth saving for a rainy day. Last weekend, I broke all the rules and created a fall like zucchini bread and it was winner. From breakfast to school lunch boxes, it has been the one. It is, drumroll please a – Zucchini Bread with Garam Masala and Molasses. It is great for anyone, and folks if you are looking for one more sweet recipe for your Rosh Hashanah table, well here it is.
It is moist, well spiced and has a fun component from the cranberries that I have added to the mix. The well spiced flavor is the wild card, it comes from using garam masala to notch things up just a bit.
Just a note on garam masala, there are many brands in the market, I use the recipe from the Spices and Seasons Cookbook, which offers the right balance of fragrant spices tempered with a touch of cumin. Now, I do not say this to suggest that you need to buy the book for my garam recipes, although that would be nice, I say this to emphasize that make sure your garam masala is balanced if using it for a recipe like this. While you do not see it here, there is a lot of zucchini action in this loaf, it is what keeps it nice and moist. I have learned (thank you mom!) that draining and squeezing the zucchini gets rid of a lot of the nutrients and flavor, so in this case I kept it in and to good measure.
If you look at the uncooked batter you can see all the zucchini peeking out of the pan. I hid it with the molasses, but what a worthwhile camouflage. Yes, another Southern ingredient that I cannot do without, I love molasses, in fact, I have paired it with garam masala before.
Last weekend, was extremely productive in terms of cooking, it seems I cobbled up a lot of great recipes, but then I got sick with strep and well, the recipes they remained on the wayside… But, gradually here they are slowly surfacing as we move along.
Just as a note of acknowledgment, the various trial and errors of the zucchini bread recipe, as been inspired by one of my favorite go to blogs, Simply Recipes, and her description calling a zucchini bread – Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
- 11/2 cups all-purpose flour
- 11/2 teaspoon baking soda
- 2 teaspoons fresh garam masala
- 1 cup of almond meal
- 2 eggs, beaten
- 3/4 cup sugar
- 6 tablespoons black strap molasses
- 1 tablespoon fresh lemon juice
- 2 cups of freshly grated zucchini (about 3 medium sized zucchini)
- 3/4 cup unsalted butter, melted
- 1/2 cup of dried cranberries
- 1/2 cup of chopped walnuts (optional, and I skipped for the displayed version)
- Pre-heat the oven to 350 degrees. Grease a large loaf pan.
- In a large mixing bowl sift in the flour, baking soda and garam masala. Stir in the almond meal.
- Make a well in the center and add the sugar, molasses, lemon juice and grated zucchini and the butter.
- Using a heaving mixing spoon or a low speed mixed gradually mix in the batter until well mixed. Stir in the beaten eggs. It should be a fairly moist batter. Stir in the cranberries and the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for about 45 minutes, until the loaf is cooked through. Turn off the oven and remove the loaf in five minutes.
- Cool and serve the next day, I have found that the flavors mature considerably with keeping.