This Baby marrow (Kousa) bread recipe is so easy to make and best in taste with a soft crumb and crunchy crust studded with sugar and pumpkin seeds. Serve with tea or coffee as is or take it up a notch with a schmear of your favourite nut butter or salted butter.
I came across this recipe on Smitten Kitchen by Deb Perelman where she calls this the Ultimate Zucchini Bread. What I loved about her recipe is that you don't need to squeeze out the moisture from the zucchini and the batter gets done in one bowl! It doesn't end there. How many recipes do you find where the baking soda and baking powder are added to the wet ingredients before adding the flour? I was sceptical but trusted the recipe and also made sure the oven is pre-heated and wasted no time once the batter was in the pan. I just halved the recipe to bake using my 8x4 loaf pan. I made this recipe twice each time altering the sugar quantity and using a different oil. Both the time the crunchy crust and the specks of zucchini won my heart!
Kousa Sweet Bread Recipe | Baby Marrow Loaf
INGREDIENTS
- 1 cup grated marrow Kousa or zucchini (grated on the large holes of a grater)
- You don't have to squeeze out the moisture if grated using the large hole
- 1 large egg, room temperature
- ⅓ cup oil (olive, sunflower, coconut, melted butter or ghee)
- ½ cup sugar (may use a mix of white and brown)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder or allspice or cardamom powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup all-purpose flour (maida)
- 1 tablespoon demerara or raw sugar (optional but recommended)
- 1 tablespoon pumpkin seeds (optional)
METHOD
- Prepare the pan: Heat the oven to 175C. Lightly grease and line an 8×4-inch loaf pan with baking paper.
- Prepare the batter: Place grated baby marrow in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a hand whisk to mix until combined. Sieve the cinnamon powder, baking soda, and baking powder over the surface of the batter and whisk thoroughly. Sieve in the flour and fold until just combined.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some raw or demerara sugar and pumpkin seeds. Bake for 45 to 50 minutes, until a toothpick test, comes out batter-free. Remove from the oven and let the bread cool completely in the pan. It is best served the next day or at least until it is completely cooled.
- Serve and store: Remove the bread and slice using a bread knife. Serve with tea or coffee. Store any leftover slices in an airtight box. This bread stays good for 3 to 4 days at room temperature. But you may refrigerate during warmer days.
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Did you make this recipe? Let me know!