I have am very lucky to work in some of the most beautiful homes in New Orleans and today I made a delicious Curried Zucchini Bread for a client. This bread is delicious, scented with heat from ground Ginger, toasted Curry Powder, Poppy Seeds and a dash of White Pepper. Flecked with freshly grated Lemon Zest and chopped Walnuts the result is a uniquely spicy, sweet treat. The recipe yields 2 loaves of Zucchini Bread or 18 muffins so I made a few of each.
Curried Zucchini Bread Recipe
Yields: 2 loaf pans or 18 muffins
1 1/2 cups chopped Walnuts
3 cups grated Zucchini
1/3 cup Poppy Seeds
Zest 2 Lemons
4 ounces butter, soft (1 stick)
1 cup granulated Sugar
1/2 cup brown Sugar
3 eggs
2 teaspoons Vanilla Extract
3 Cups Whole Wheat Pastry Flour
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon each, salt, cinnamon, ground ginger
1/4 teaspoon ground white pepper
1 Tablespoon Curry Powder
Preheat the oven to 350 degrees. Prepare muffin pans with 18 liners or spray two loaf pans and set to the side.
In a large bowl combine the chopped walnuts (excluding 1/4 cup for the top of the bread or muffins), grated zucchini, poppy seeds and lemon zest. In the bowl of a standing mixer, fitted with the paddle attachment, combine the butter and both sugars. Whisk on medium speed till light and fluffy. Add the eggs, incorporating them one at a time, to the butter/sugar mixture and then add the vanilla extract. Mix until just combined, scraping the sides of the bowl with a spatula.
In a separate bowl, whisk together the remaining dry ingredients and add the dry mixture to the butter/sugar mixture in two batches, mixing on medium low speed after each addition. Add the zucchini mix to the mixing bowl and mix on medium low speed until the ingredients are just combined.
Divide the mixture amongst the muffin cups or loaf pans and sprinkle with the reserved chopped walnuts. Bake in the preheated oven for 20-30 minutes for muffins and 35-40 minutes for the loaves. Be sure to rotate the pans in the oven halfway through the cooking time.
When just firm to the touch, remove the bread from the oven and cool on a wire rack for 10 minutes. Remove the loaves and/or muffins from the pan, place on the wire rack and allow to cool completely. Enjoy as is for a great breakfast or snack.
Other ideas for serving;
-Toast slices of the loaves and lather with ricotta cheese
-Tear loaves into rough pieces and mix with some crumbled cooked bacon, a few eggs, and 1/4 cup of heavy cream and bake for a savory breakfast "bread pudding"
-Top with Chocolate Frosting and serve as cupcakes, sprinkled with additional Curry Powder for garnish.
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