Oh my gosh! What a great idea! I love sweet and curry flavors combined, and in a warm, nutty bread it just makes sense. I also am interested in the 'squeeze and fluff' step, and whether that's why my zucchini bread batters have always been a bit 'gluey.' Thanks!

I made this without tthe curry and my neighbor made it with. We both like it better without the curry. It was delicious.

I love zucchini bread and love the idea of adding curry to it. I made some zucchini cupcakes and used turbinado sugar rather than brown sugar as I think it gives it a nice sort of caramel flavor in the background, which i might do with this since I just got some fresh zucchini from a friend's garden! Thanks a ton!

So yummy bread~

love zucchini~

Just wondering if I can make this with regular flour? Or, say, a mix of regular and wheat? I can't find wheat pastry flour anywhere (I'm in Buenos Aires, Argentina!) Heidi, I love your website AND your book! It's under my "bookporn" shelf in Goodreads.com. I just love looking at the pretty pictures.

Just wondering if I can make this with regular flour? Or, say, a mix of regular and wheat? I can't find wheat pastry flour anywhere (I'm in Buenos Aires, Argentina!) Heidi, I love your website AND your book! It's under my "bookporn" shelf in Goodreads.com. I just love looking at the pretty pictures.

Heidi, this looks fabulous, and it really couldn't have come at a better time for me.. I'm about to go away for a month and need to use up a real mish-mash of ingredients... coincidentally, many of the ones you've used here! So, thank you for the idea!

Quick question about the ras-el-hanout version... did you just swap it in for the curry powder, or were there different accompaniments as well?

Hi Heidi!
I want to try this recipe and want to replace crystalized ginger by the fresh one. Will it work? Thanks a lot.

What is "apf" flour? Does it come from A&P?

I have a huge amount of zucchini in my garden and a friend suggested I made zucchini bread. Being Scottish I'd never heard of it and assumed it was savoury. Not having a sweet-tooth I ended up making (and blogging about) a savoury version but am still interested in trying out a sweet bread. Imagine the spice in yours would take the edge off the sweetness. Thanks!

oh wow that looks soooooooo good!

Zucchini in baking is one of my favourite ways to use zucchini - however, my favourite (and forgive that this has somehow become a reference to another blog) is zucchini chocoate cake. Its delicious... although a savoury zucchini bread is inspiring whole new flavour combinations for me!

B
Hand to Mouth
A blog for penniless gourmets

i'm making this today!
i'm also making your chocolate zucchini muffins from a 2006 blog entry!
i am over zucchinied around here and haven't baked in ages - so here i go...

Yes, 'tis the season! I have learned to call it 'Courgette Cake' here, and still have a bit of a challenge convinceing people to try it...
I actually called it Spice Cake, once, until after it had been tasted LOL
The French, for all the weird stuff they eat, can be remarkably reluctant to try new stuff!

On the other hand, that just means more for me... and it freezes well. Thanks for a new 'version' - looks delicious!

This looks good--and I have zucchini in my fridge, local even.
I just read a review of Supernatural Cooking on Culinate, just in case you didn't know about it.

As a new resident to the Cayman Islands I thought that I would have to wait for my next trip to the U.S. to buy your book. I was delighted to find Super Natural sitting on the shelf facing forward - just waiting for me! I am excited to try the Zucchini Bread recipe - your creativity in the kitchen never ceases to amaze me!

Should the brown sugar be firmly packed? (I shy away from recipes that don't use that phrase w/brown sugar because I fear the variation in quantity could ruin the baking experience.)

Hi all, hope you are enjoying a nice summer weekend! Thanks for all the nice comments.

Evie, yes you can use all-purpose flour (apf) if you like.

Megan, yes I just did a straight swap - used 1 tablespoon raz el hanout in place of the curry powder.

Kristina, you could certainly do that - I'd start by swapping in a couple tablespoons of freshly grated ginger for starters, see where that gets you and adjust the next time you make it if you want the ginger to be more prominent.

Sally, yes I gently packed the brown sugar, nothing extreme though.

KathyF - apf flour = all-purpose flour

Interesting recipe. My wife had started small cookies business last couple moths. Your recipes might be helping for more varieties :)

Wow, popy seeds and curry poder, very interesting. I love the idea of a Thai inspired one, maybe with coconut milk and peanuts. I made a zucchini-beet bread once, which had grated beets and orange zest incorporated.

P.S. Did you know if you go to the Wikipedia entry for ice cream, they have your photo of cherry ice cream? It doesn't have any credit to you, so thought you might want a heads up that they snagged it.

Nice pics! :) I've never had courgette bread before...

it was your blog entry from 2 years ago that i eye spyed...
chocolate zucchini muffins. now i'm the last of the big time bakers. not really my thing. but they just came out of the oven and i ate one with an espresso. damn fine. damn fine. i used the coconut oil as per your suggestion. actually i made 6 muffins and one loaf. but reallyand truly - this recipe is excellent. tomorrow i am doing the current zucchini bread recipe but i haven't decided if i'm adding the curry or not... or if i might do that thai version. or.... hmmmmm.... i'll have to sleep on it.

Which curry powder did you use? I have yet to find one I truly like, I'd like to try the one you used for this recipe.This sounds fantastic. I just made one with maple syrup, pecans, and brandy soaked raisins, yummy, but I still have plenty more zucchini left!

By the way, I had the food processor out for some other reason, so I used it to grate the zucchini for the Chocolate and Zucchini cake (from chocolateandzucchini.com) and that didn't work out great. I think it was too coarse and and not enough cells get broken open, so it ended up feeling kind of unpleasantly textured. I imagine the same thing would happen here, so unless someone can confirm otherwise I'd use the box grater.

Michael Natkin
vegfoodie@gmail.com
The Vegetarian Foodie

Wow. I didn't know zucchini can be used as an ingredient in making bread. The bread look delicious. Yummy~

My family and I moved to Ethiopia a couple years ago, and I don't think I've seen zucchini here. But I know they have a general brighter green looking squash. Do you think the zucchini can be substituted for a general squash?

Droooool. I'm not sure about the curry powder--I like a sweeter bread--but I'll file this under "try ASAP." Do you mind if I add your recipe to Recipe4Living?

In Eastern Europe, where zucchini season absolutely drowns them in zucchini, they make fabulous zucchini pancakes.
Think potato pancakes, but with zucchini.
I prefer the original Eastern European method of using ground zucchini instead of shredded - it gives the pancakes a much smoother, softer texture. (Use either a meat grinder - ideal - or a food processor, although, admittedly, with somewhat runnier results. If you do choose to use the food processor, squeeze out a little bit of the water before using. But shredding does work, too - just comes out much coarser and more similar to hash browns.)
Just add a little bit of flour (you can use extremely little, if you like softer, thinner pancakes, or more if you want them more chewy and bready), and a couple of eggs (the more the better, really, but it again depends on how eggy you like your pancakes), and fry. Takes no more than a few minutes, and is absolutely delicious!
(Traditionally eaten with sour cream... I'm partial to raspberry preserves, personally...)

the other reason to make zucchini bread, cupcakes, etc, in addition to using up the [over]supply, is that it's a great way to sneak healthy green stuff into kids who otherwise wouldn't touch them with a 10-foot pole ... :-).

Love this recipe - would be amazing with a good chutney - you mentioned Mcquades chutneys in a post before - I'm going to make some tonight and try it out with their fig and ginger

Love the poppy seed addition; will leave out the curry when I make this.

Great recipe. Heidi, have you considered using weights instead of cups/spoons for your baking recipes? It's more accurate and you don't need to worry about a cup that's tightly packed versus lightly packed.

Look forward to more wonderful posts...

Great recipe. Heidi, have you considered using weights instead of cups/spoons for your baking recipes? It's more accurate and you wouldn't need to worry about a cup that's tightly packed versus lightly packed.

Looking forward to more interesting recipes...

just came out of the oven and cooling. hey i referenced this in my blog already when i did your chocolate zucchini muffins and i hope that's ok. i'm about to post about this one too. i hope i stay within the lines of what is cool and acceptable behavior. if not PLEASE let me know, ok? i'm new at alla this!

i loved it. it is a perfect recipe. just great. it is different - but you nailed it. every ingredient works together. i hope you like my post... i hope i did it justice!

Heidi,

I made your Peach and Plum Crisp the other day and it was absolutely unbelievable! Certainly a new favorite and one to add to my regular repertoire.

This looks amazing as well (your inspiration always astounds me) and, though I've never tried making a zucchini bread, I think this recipe may be just the thing to get me started!

Love your site and your recipes!

Thanks,
Stephen

I'm looking forward to trying this! In reference to a post by "Jenna," though, I have to comment on the zucchini pancakes (like potato pancakes). I made some awesome ones last week using half shredded zucchini and half (thawed of course) frozen spinach leaves. For health, I added ground flax seed. Great w/ a spicy mayonaise concoction.

I'm so excited! Next time hubby snags some gorgeous zukes from work, I'ma make this -- with some ground flax seed too! Oh boy oh boy

When I went out into my small garden and found two large zucchini, I knew that today, with it's slightly cold and rainy feel, was the day to make this wonderful bread. I loved the warm flavours, and the touch of curry was amazing in it. I used 3 cups garbanzo bean flower and 1 1/5 teaspoons of xanthan gum to make it gluten free, and found that it was a very moist and tender bread. I did cook it for longer, however, as I wasn't zealos in the sqeezing the water out bit and I also added a brown banana, so my bread was too loose for my liking after 45 minutes.

I've been reading you blog for a while and this is the first recipe I made : the result was really fab! I made this bread yesterday night, brought one at the office today, people were a bit dubious at first (being French, they all thought it was going to be savoury bread) but absolutely loved it, and shared the other with friends tonight at a picnic on the banks of the Seine in Paris. Both loaves turned out really great, nice and moist texture and a very interesting blend of tastes. I omitted the curry and the ginger. I am now wondering whether I could use carrots instead of zucchini. Thanks for the recipe!

... Nice weblog... Cool ideas... I just have to pay attention trying the recipe... My english is quite bad. I'm just... french.

I'll be back !

I just wanted to comment on how beautiful your pictures are. As an enthusiastic baking hobbyist, I'm excited to try this recipe. Thanks for sharing!

thanks for the recipe! i made it yesterday for a picnic and it went over very well.

blinded by hubris, i put all the dough into one pan (bc it fit) and even though it took longer to cook through, it came out very well. i will def try this again with less stinginess with the indian spices

I made this last night and I haven't stopped dreaming about it. It's amazing. With the raz-el-hanout, it is quite possibly the best thing to happen to a loaf since sliced bread.

Your zucchini bread looks fabulous. I haven't make this for a long long time. Maybe I should make one soon. I like your version with curry. Sounds very interesting.

I was just referred to your website by a friend of yours, Ben Y. as I am working at the same residential camp as him. I run a daily cooking (really baking) program for children 7-16 years old. WOW! WOW! WOW!
I have been reading your comments and everyone else's and staring , no drooling over your photos of your recipes (absolutely stunning) and can't wait to look at more and then finally make them. I have a feeling I won't be sleeping tonight and will be printing out many of them.
I have a particular affinity to chocolate and peanut/nut-free baked goods.
Keep up the great work!

did you try dried figs and apricots in a zucchini bread? it's fabulous!

I just tried this - delicious. I altered it slightly because I'm not a huge fan of sweets with curry, so I left out the curry powder and ginger, but added 1/2 teaspoon of allspice, which supplemented the cinnamon nicely. Also, because I only have one loaf pan, I made the other half in an 8x8 inch pan and baked it for 30 minutes - turned out fine!

I toured the factory of a new fair-trade, organic chocolate making company in Seattle called Theo, and at the sampling table I became quite enamored with their coconut-curry chocolate bar. It would taste fabulous chunked up in your zucchini bread!

I think you can buy it online.
http://www.theochocolate.com/