Recipes

Cardamom Ginger Bottle Gourd Bread Recipe

Always looking for new ways to use bottle gourd! This week I tried a variation on a zucchini bread recipe, using bottle gourd instead of zucchini and changing up the spices a little. I followed the recipe below. The only changes were using bottle gourd, obviously, and skipping the nutmeg and replacing it with 1 tsp of cardamom powder (looking back now, I think I would use more next time.) Also, instead of ginger powder I used fresh grated ginger, about 1 Tbsp. I didn’t use any nuts, but if I were to add nuts I think I would use almonds instead of the usual walnuts or pecans.

Here’s the original recipe:

http://www.simplyrecipes.com/recipes/zucchini_bread/

Zucchini Bread Recipe

Print

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Makes 2 loaves

Right after you grate the zucchini, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.

You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe. 4 cups will yield a slightly more dense, moist zucchini bread.

Ingredients

  • 2 teaspoons butter for greasing the pans
  • 3 to 4 cups grated fresh zucchini (700 to 900 ml)
  • 3 cups (390 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cup (270 g) sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt (omit if using salted butter)
  • 3/4 cup (170 g) unsalted butter, melted
  • 1 cup  (100 g) chopped pecans or walnuts (optional)
  • 1 cup (120 g) dried cranberries or raisins (optional)

Method

1 Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.

zucchini-bread-method-1

2 Whisk together flour, baking soda, spices: In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, ginger, and ground nutmeg.

zucchini-bread-method-2

3 Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

zucchini-bread-method-3 zucchini-bread-method-4

4 Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.

zucchini-bread-method-5 zucchini-bread-method-6

5 Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

zucchini-bread-method-7 zucchini-bread-method-8

Read more: http://www.simplyrecipes.com/recipes/zucchini_bread/#ixzz4LCQwxBkm

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