Eggless Zucchini Bread

A moist and a yummy cake “Zucchini Bread”. Shredded zucchini, nuts and spice all in a bread which makes the flavor and taste of the bread simply incredible. Adding walnut is to get some crunch with the moist bread. Shredded zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice bread.

First batch of Zucchini bread all gone. A great way to get your kids to eat zucchini – a kind of dessert with benefits !!
Prep Time
15-20 minutes
Cooking Time
40-45 Minutes
6-7 People

All Purpose Flour / Maida
Baking Soda
Baking Powder
Vanilla Extract
Cinnamon Powder
Grated Zucchini
Chopped Walnuts
2 Cup
1½ Cup
½ Cup
¾  Cup
½ Tsp.
¼ Tsp.
1 Tsp.
½ Tsp.
2 Cup
½ Cup
¾ Cup (Approx.)
1.   Get butter up to room temperature
2.   Mix and Sieve All Purpose Flour / Maida, Cinnamon Powder, baking powder and baking Soda and set aside

3.   In a mixing bowl, add butter, Curd, Vanilla Extract and sugar. Whisk vigorously for 3-4 minutes.

4.   Mix the dry ingredients and the wet ingredients together.

5.   Add chopped walnuts and grated Zucchini and mix well for some more time.

6.   Now add milk slowly and keep on mixing till you get a medium consistency (not too thick or thin… thicker than Idly batter if you would compare).

7.   Preheat the oven for 5 minutes at 350 F (160 C). Grease the baking pan with a little butter.

8.   Pour the batter to baking pan and bake for about 30- 40 minutes at around 350 F till the bread turns golden brown.
Note: The edges bake faster than the center, so keep an eye on the edges. Another test is to prick with a knife/ toothpick and knife to come out clean without any batter sticking to it.

9.   Take out the pan, let it cool down.


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