Zucchini Almond Bread

Cinderella is one of my favorite fairy tale character. She lives with her step mother and two step sisters. They neglect and treat her badly. One fine day prince throws a ball so that he can choose his better-half. Fairy God mother helps her to attend the ball when her step sisters leave her behind. She turns her torn dresses into a gorgeous gown and makes a coach out of the pumpkin in her garden. But she is forced to return before 12.00 as the spell will disappear after midnight. So is autumn. Trees dress themselves with beautiful colored leaves but as it gets colder and darker the spell breaks and the they lose all their leaves. It looks so depressing to see those leafless trees. But then as the prince finds Cinderella and marries her, snow finds these trees and dresses them up all again. That is so promising isn’t it. Usage of oven has increased since the advent of fall. I have been baking cookies, quick breads and recently I made a delicious, rich and moist chocolate cake for V’s birthday. Lots of baking huh. This super moist Zucchini Almond Quick bread was one of them. I didn’t know what  a quick bread meant until I started blogging. Quick bread is more of an American terminology. Any bread that is leavened using baking powder or baking soda is referred as quick breads. So yeah, cakes, pies, biscuits, muffins, scones are all quick breads. But I don’t refer them as breads unless they are baked in the shape of a loaf :) How it tasted? This bread has super crunch on top and bottom. Thanks to those toasted almonds. And inside it is moist, tender and the zucchini and currant just melts in your mouth. To the extent that 4 of us finished the bread in no time. My in-laws were totally impressed and they wanted me to make it again :) If I can impress my in-laws, then you can assume how good the bread was ;-)
Servings: 1 yield(s)
Ingredients
  • All purpose flour – 1 1/2 cup  ( You can substitute it with Whole Wheat Pastry flour)
  • Baking Soda – 1 tsp
  • Baking Powder  – 1 tsp
  • Ground Cinnamon – 1/4 tsp
  • Grated nutmeg or Ground nutmeg – pinch
  • Sugar – 1/2 cup
  • Light Brown Sugar – 2 tbsp
  • Large Eggs – 2
  • Canola or Vegetable Oil – 1/2 cup
  • Vanilla Essence – 1 tsp
  • Salt – 1/4 tsp
  • Zucchini – 1 1/2 cup , Shredded
  • Black Currants (dried) – 1/4 cup (Replace it with Raisins, cranberry or any seasonal fruits or increase the amount of zucchini)
  • Almonds, Sliced – 1/4 cup + 1 tbsp
Instructions
  1. Preheat the oven to 350 F.
  2. Line the 9 x 5 loaf pan with parchment paper and brush the sides with oil or butter. Please note that baking time will differ if you are using a pan of different size. Also it depends on the material of the pan. Shred the Zucchini.
  3. In a large bowl add all purpose flour, baking soda, baking powder, ground cinnamon, pinch of grated nutmeg. Whisk/Mix it well.
  4. In another bowl, add eggs and beat it using  a hand mixer for 30 seconds or with a spoon until it becomes frothy.
  5. Add Sugar, oil, vanilla essence, salt and mix it well.
  6. Now add the dry ingredients from step 4 to the wet ingredients. Mix it well.
  7. Fold in the grated zucchini and black currant. Zucchini sheds lots of water after grating. Do not discard. Add them to your bread 
  8. Spread 2 tbsp of almonds in the loaf pan.
  9. Pour the batter. Spread the remaining sliced almonds on top. Put it in the oven (center rack) and bake for 35-40 minutes or until the tooth pick inserted comes out clean.
  10. Let it cool on a rack for 10 minutes. Slice and serve.