Easy one-bowl Zucchini Bread (Baby marrow or Kousa)
Baby marrow (Kousa) bread recipe that is easy to make and best in taste with a soft crumb and crunchy crust studded with sugar and pumpkin seeds.
Servings: 10 slices
Calories: 170.6kcal
Equipment
- 1 8x4 loaf pan
Ingredients
- 1 cup grated zucchini (grated using the large holes) baby marrow (kousa)
- 1 large egg room temperature
- ⅓ cup cooking oil (olive oil or melted butter or melted ghee)
- ½ cup white sugar
- 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 optional but recommended
- 1 tablespoon pumpkin seeds optional but recommended
Instructions
Prepare the pan
- Heat the oven to 175°C. 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.1 cup grated zucchini, 1 large egg, ⅓ cup cooking oil, ½ cup white sugar, ½ teaspoon salt, 1 teaspoon vanilla extract
- 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.½ teaspoon cinnamon powder , ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 cup all-purpose flour
Bake the bread
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some raw or demerara sugar and pumpkin seeds.1 tablespoon demerara , 1 tablespoon 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.
Notes
1 cup = 250ml
Measured dry ingredients using the fluff, scoop and sweep method.
Nutrition
Calories: 170.6kcal | Carbohydrates: 21.68g | Protein: 2.62g | Fat: 8.64g
