Persian Zucchini Bread

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Persian Zucchini Bread
An exotic twist on an American classic
Cuisine Persian
Prep Time 20 minutes
Cook Time 1 hour
Servings
9x5 loaf
Ingredients
Persian Zucchini Bread
Advieh Spice Blend
Cuisine Persian
Prep Time 20 minutes
Cook Time 1 hour
Servings
9x5 loaf
Ingredients
Persian Zucchini Bread
Advieh Spice Blend
Instructions
  1. Adjust oven rack to the middle position and preheat to 325°F. Grease a 9” x 5” loaf pan and set aside.
  2. In a large mixing bowl, whisk to combine the oil and sugar. Add the eggs and whisk well. Add the milk, rose water, baking soda, advieh, and salt, and whisk to combine. Stir in the zucchini and pistachios, if using, with a large spoon, then fold in the flour until combined.
  3. Pour the batter into the greased loaf pan and sprinkle lightly with additional brown sugar and advieh.
  4. Bake for 55 to 60 minutes, or until the internal temperature registers 195°F (you can also test with a toothpick). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
  5. Store it in the refrigerator for 5 to 7 days or in the freezer for up to 3 months or so.
Recipe Notes
  1. Oil: I used extra-virgin olive oil in one version and vegetable oil in the second. I think the olive oil made it a bit more savory, which was nice, but either one works. You could also use coconut oil (unrefined won't lend much flavor to the final product).
  2. Sweetener: I used honey in the first version but found the flavor too bold (this largely depends on the intensity of your honey). I switched to brown sugar in the second version but you could use maple syrup, granulated sugar, or agave nectar. I also tried to reduce the sugar to 1/3 cup in one version but the flavor was flat. The little bit of extra sugar is well worth it.
  3. Rose water: the amount called for in the recipe just gives a hint of floral aroma. You could always bump it up to 1 tsp if you want a bit more to come through.
  4. Squash amount: the original recipe calls for 1-1/2 cups of squash but I packed even more in with 2 cups. I think that is approaching the max amount the bread can hold but maybe you can get in even more (it's like the kitchen version of double dare).
  5. Flour: you could try whole wheat, spelt, rye or any number of your favorite flours in this recipe. Also try combining 1/2 all-purpose with 1/2 of another. Each will lend a slightly different flavor.

This recipe was adapted from Cookie + Kate.

Garam Masala Apple Quick Bread

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Garam Masala Apple Quick Bread
A slightly sweet, slightly spiced quick bread that is healthy enough to eat for breakfast.
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Instructions
  1. Adjust oven rack to the middle position and preheat to 350°F. Line a 9- by 5- loaf pan with a 9 inch aluminum foil sling so that the ends of the foil hang over the sides of the pan (making it easier to remove the loaf after it is done baking). Spray with non-stick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, garam masala, salt, baking soda and baking powder.
  3. In a large bowl, beat eggs until fully combined. Whisk in agave, vegetable oil and vanilla extract.
  4. Add flour mixture to wet ingredients, mixing until just combined. Stir apples into batter until evenly distributed.
  5. Pour batter into prepared loaf pan and sprinkle with granulated sugar. Bake bread until golden and a cake tester comes out clean, about 40-45 minutes. If you have a thermometer, I baked mine until it was 195°F and it came out moist.
Recipe Notes

I haven't tried these substitutions, but I am assuming you can use all-purpose flour for the spelt, honey or maple syrup for the agave and possibly coconut oil for the vegetable oil. Let me know how they work if you try it!