Garam Masala Spiced Zucchini Bread

No ratings yet

Garam Masala Spiced Zucchini Bread

A warmly spiced zucchini bread loaf with garam masala, cinnamon and coconut milk, finished with a crackly turbinado sugar top. An easy, one bowl, one loaf pan recipe you will come back to over and over again.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American, Indian

Servings:

Calories: 376kcal

Author: Jessica Lawson

Ingredients

2 cups grated zucchini
1½ cups all purpose flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
3 tsp garam masala
¼ cup coconut oil
¼ cup coconut milk
1 cup brown sugar
1 large egg
2 tsp vanilla
1 cup chopped walnuts optional
Turbinado sugar for sprinkling on top

Instructions

Mix sugar, coconut oil, egg and vanilla in a large bowl.
Squeeze as much water as possible out of grated zucchini with a clean dish towel.
In a separate bowl, whisk together flour, spices, salt and baking soda.
Add dry ingredients to wet and stir until just combined. Do not over mix.
Stir in zucchini and walnuts till just combined.
Grease loaf pan with coconut oil and line with parchment paper, creating a sling so that loaf lifts easily out of the pan.
Pour batter into pan and sprinkle top with a little turbinado sugar for crunch.
Bake at 350° for 50-60 minutes. If using mini loaf pans, reduce baking time by about half.
Let cool completely, use parchment sling to lift out of pan and slice. Serve plain or with butter.

Notes

You can use zucchini, yellow squash or a mix in this recipe.
Do not over mix the batter!
Once the loaf is completely cooled you can store it:
- On the counter wrapped in plastic or in an airtight container for up to 3 days.
- In the refrigerator tightly wrapped for up to a week.
- In the freezer wrapped tightly in plastic as a whole loaf or wrap individual slices and place in a freezer bag. Thaw at room temperature or overnight in the fridge.

Nutrition