Savory Indian Zucchini Bread
2 teaspoons vegetable oil
1/2 teaspoon black mustard seeds
Salt to taste
1/4 cup cilantro, chopped (optional)
1 teaspoon baking soda
2 teaspoons sesame seeds
The next day, heat the oil in a small saucepan.
Add the zucchini to the oil and cook until just cooked (less than 2 minutes).
Cool the zucchini and add it to the batter.
Add the chili powder and cilantro and correct the seasonings.
Preheat the oven to 425.
Pour the batter into a greased loaf pan and sprinkle with sesame seeds.
Note: This does stick, so either grease the pan well or line with parchment (or use a silicon pan). Also, this does not rise much at all. You can use a smaller, deeper pan for larger slices - it will not overflow the sides of the pan.
December 1, 2009