Savory Indian Zucchini Bread
By: Jenny Richards
Published: Tuesday, December 1, 2009 - 10:46pm

Ingredients




1 cup ondhwa flour
2/3 cup sour yogurt (the thicker the yogurt, the more you should use)
Warm water

2 teaspoons vegetable oil
3/4 cup shredded zucchini
1/2 teaspoon black mustard seeds
Salt to taste

Chili powder (or chili flakes) (optional)

1/4 cup cilantro, chopped (optional)
1 teaspoon baking soda
2 teaspoons sesame seeds

Preparation

1 Combine the ondhwa flour and yogurt. Add warm water and stir until you get a thick batter (just thicker than pancake batter). Cover and let sit out overnight in a warm place. 2 The next day, heat the oil in a small saucepan. 3 Add the mustard seeds and fry them until they start to pop. 4 Add the zucchini to the oil and cook until just cooked (less than 2 minutes). 5 Cool the zucchini and add it to the batter. 6 Add salt to taste. 7 Add the chili powder and cilantro and correct the seasonings. 8 Preheat the oven to 425. 9 Just before baking, add the baking soda to the batter. 10 Pour the batter into a greased loaf pan and sprinkle with sesame seeds. 11 Bake 20 - 30 minutes, or until a toothpick comes out clean.

About


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.