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baking soda

Breakfast/ Continental/ Desserts/ Spring - Summer Special

Zucchini Bread

Everyone around me seems to be fighting allergies these days. The culprit? Climate Change! Warmer, drier air is prompting trees to release their offending pollen prematurely. Stay sniffle free with this nutrition packed treat – zucchini bread with cranberries and walnuts!

zucchini bread

This was a complete surprise. I was under the impression that zucchini bread was a mere attempt to hide veggies inside a sweet treat without adding anything to the flavor. But that’s not really true. After first bite, I was sold; partly because I had pretty low expectations and also because it does taste yum!zucchini cranberry breadAddition of cranberries and walnuts contributed a whole new dimension to otherwise chewy one-tone bread. So I totally recommend adding nuts and dried fruits of your choice.

zucchini bread slicesVitamin C, anti-oxidants and Omega-3 and Omega-6 fatty acids from the 3 key ingredients will definitely help you build your defenses against the seasonal allergies. That’s how I convinced my husband to try this bread and he loved it, as always!

Zucchini Bread with Cranberries and Walnuts

Zucchini Bread with Cranberries and Walnuts

A nice treat to have after a long day!

Ingredients:

Instructions:

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.zucchini bread loaf

Notes

I will recommend cranberries as they add a slight tangy note to this sweet bread. Feel free to try raisins or chopped apricots or dried figs.
Walnuts can be substituted by any other nuts of your choice such as pecans or almonds or pistachios.

Breakfast/ Desserts/ Snacks

Chocolate Chip Cookies

Two years and two months, I had successfully put off the urge of making chocolate chip cookies at home. Finally I gave in and decided to make S happy by making his two favorite dishes – Sabudana Khichadi and Chocolate Chip Cookies. The debate still continues whether firm and thin or soft and chewy is the perfect texture but we both agree that fresh, warm, just-out-of-oven cookies with a glass of cold milk is a pure bliss!

It would have been a lot easier if there were one master recipe for each classic dish. After going through numerous websites I settled on Joy Of Baking recipe. I adapted the original recipe to make about 2 dozens cookies instead of 4.

Chocolate Chip Cookies

Chocolate Chip Cookies

For me soft and chewy choco chip cookie is always a winner!

Ingredients:

Instructions:

  1. Beat the butter together with white and brown sugar until smooth,  creamy and fluffy. I used the hand mixer on low speed.
  2. Then add vanilla extract and one egg at room temperature and beat it gently on low speed.
  3. Whisk all purpose flour, baking soda and a pinch of salt to ensure there are no lumps.
  4. Mix the dry ingredients into the butter and mix well.
  5. Fold in chopped walnuts / pecans.
  6. Preheat the oven at 350 F and keep the oven rak at the center.
  7. Drop 1/4" diameter balls on an ungreased cooking sheet, about 2 inches apart. I used the scooper, you can also use two spoons to get the balls.
  8. Press them down a bit with your fingers.
  9. Bake for 10-12 minutes!

Notes

  • Use butter and eggs at room temperature.
  • Once the cookies are out of oven, immediately transfer them on a cooling rack else they become soggy due to moisture.
  • Store them in an airtight jar, microwave for 15 seconds before eating.

Sending it to Vardhini’s Bake Fest hosted by Mad Scientist kitchen

Breakfast/ Continental/ Desserts/ Snacks

Banana Walnut Bread

Even though I think about calories, fat, saturated fat and of course, the price I end up buying banana walnut bread at Starbucks. The cakey delight is so hard to resist. Today I decided to try it myself at home using whole wheat flour instead of maida (all purpose flour) to make it a little healthier. My husband could not tell the difference 🙂


Banana Walnut Bread

Banana Walnut Bread

Easy to make banana walnut bread made with whole wheat flour, sure to satisfy your sweet tooth!

Ingredients:

Instructions:

  1. Sift together the flour, baking soda, sugar and salt into a large bowl. In another bowl, whisk butter with one large well beaten egg and vanilla essence. Add this mixture to dry ingredients. Add mashed bananas and mix it well to form batter. Add chopped walnuts and mix again.
  2. Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan with cooking spay. You can also use parchment paper. Pour the batter into this loaf pan and bake for about 45-50 minutes at 375 F.
  3. Let it cool for 10 minutes before slicing.

 

Food For Thought

Walnuts are often referred to as “brain food”, not only because of brain-like appearance of their lobes but because of their high concentration of Omega-3 fatty acids. They also promote bone health and play an important role in improving cardiovascular health. Banana is a good source of potassium and dietary fiber; provides cardiovascular protection and promotes kidney health.

So don’t feel guilty while enjoying this homemade dessert 🙂

Sending this for Bread Baking Day being hosted at Paulchen’s Food Blog with the theme of “Bread With Egg”.
Sending it to Vardhini’s Bake Fest hosted by Foodomania

And to Breakfast Club – More than Tea & Toast hosted by Utterly Scrummy.

Off to Radhika’s I love Baking


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