Whole Wheat Zucchini Bread

Zucchini bread is a moist, flavorful bread with full of grated zucchini and walnuts. 

Ingredients:

2 1/2 cups + 1tbsp (for dusting) Whole Wheat Flour

1 1/2 cups Zucchini (grated)

1/2 cup Extra virgin Coconut oil 

1/2 cup Yogurt plain

1 cup Milk (not shown in pic)

1 cup Splenda

1/2 cup Walnuts (dry roasted & chopped)

1 Lemon's Zest 

1 1/2tsp vanilla extract

2 Eggs 

1/2 tsp ground Cinnamon 

1 tsp Baking Soda 

1/2 tsp Baking Powder 

1/4tsp Nutmeg

1/2 tsp Salt 

1tbsp Oats (old-fashioned)

Also required:

2 Loaf pans(8" x 3 3/4")

Handheld mixer

How to:

• Preheat oven to 350 degrees.
• Grease two loaf pans with oil and dust it with flour.

• In a bowl, with a handheld mixer, beat the eggs, milk, yogurt, coconut oil, vanilla extract, lemon zest and sugar.

• In another bowl, mix together the flour, baking soda, baking powder, nutmeg, cinnamon and salt.

• Now mix the dry ingredients with the beaten wet ingredients.

• Fold in the grated zucchini and walnuts.

• Divide the batter and pour the filling into the greased pans and top it with oats.

• Bake for an hour and check by inserting a tooth pick and it comes out clean.
• Let cool for 30 mins on a cooling rack.

• Serve the moist loaf slathered with warm butter along with hot coffee for breakfast. It also satisfies your sweet tooth.

Tips:

• You can use unsalted butter instead of coconut oil and white sugar or half white and half brown sugar instead of splenda. Also, can reduce the amount of sugar, if desired.
• Store the bread loaves in a ziploc bag(to prevent drying out) at room temperature for up to 2 days.

• Can also be stored in the refrigerator for up to a week and in freezer, for up to a month by covering the bread loves with plastic wrap or foil and place it in a freezer ziploc bag. It can be warmed in a toaster.

Zucchini-Bell Pepper Rice

I would also call it as 'The Green Rice'.

Ingredients:

1/2 cup White Basmati rice 

1/4 cup Brown Basmati Rice

1 cup Zucchini (grated)

1/2 Green Bell Pepper (thinly sliced)

2 Green onions (chopped)

1/2 Yellow onion (diced)

1/2tsp Garam masala powder

2tsp Sambal Chilli sauce (optional)

1tsp Cumin seeds

1 Bay leaf

1 piece Cinnamon

2 Dry Red chilli (broken)

1 Black Cardamom

1 1/2 cups Water

1tbsp + 1tsp Oil

Salt

How to:

• Soak the basmati rice for 30 mins, pressure cook along with water, salt and 1tsp oil, fluff with a fork and keep aside.

• Heat remaining oil in a skillet, add cumin seeds through cardamom.

• Add onions along with salt and saute until tender.

• Then add bell pepper and half of the chopped green onions, saute for a couple of mins.

• When the onions turn slightly brown, add zucchini and saute well for 4-5 mins.

• Then add garam masala powder and cook for a min.

• Add chilli sauce and cook for another min.

• Now toss the cooked rice into the skillet and mix gently.

• Check salt for taste and cook in low flame for a min. (You can also add freshly ground black pepper.)

• Switch off and garnish with remaining green onions and chopped cilantro.

Serve with hot sauce and raita.