Zucchini Carrot Loaf

When I first saw Phong Hong's Zucchini bread, I told myself, wow, this is great! Why???? Well, I like zucchini and another main reason is that this recipe is healthy and so easy to make. Being so excited, I baked it the following day and I am glad that I did it without any procrastination. We like the bread/cake so much that I baked it again for a karaoke session with a group of childhood friends.

However, for this get-together, instead of a loaf, I baked it into 'cupcakes'; reason was for easy handling and besides, this is also great as party food.

The loaf is soft and moist and taste like a cake

However, the 'cupcake' is not too moist and soft and taste more like bread

Which one do you like?

Zucchine Bread
Recipe source : adapted from Phong Hong (with some minor modification)

Ingredients :
- 1/2 cup olive oil
- 200g self-raising flour
- 50g sugar (due to the addition of raisins, I reduced the sugar)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1tsp ground nutmeg
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup of mixed raisins

Method :
1. In a large bowl, mix sugar, eggs and vanilla until well combined.
2. Stir in the grated zucchini and carrot. Then followed by the oil. Mix till well blended.
3. Sift in flour 1/3 at a time over no. 2 and mix well.
4. Add raisins, cinnamon and nutmeg.  Mix well.
5. Pour batter into a lined or greased 4" x 9" x 3" loaf pan or cupcake/muffin cups.
6. Bake in a preheated oven at 160C for 40 to 45 minutes (for loaf) or 180C for 20 minutes (for muffin or cupcake cups) or until cooked; depending on individual oven temperature.
7. Let cool in pan for about 10 mins before unmoulding onto a wire rack to cool completely.

Do head over to Phong Hong's Bake for her original recipe. Do give this a try and you will love it.

The loaf tasted like fruit cake

Whereas the 'cupcakes' is more towards like bread

It tastes even better after one or two days

Do have a great week ahead and cheers :)

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Basic No-Knead Bread (Grant Loaf)

This basic no-knead bread is called Grant Loaf and can be made in less than 2 hours!
This is my very first home baked bread. It's very easy and fuss-free. Why I like this is that I just have to dump all the ingredients into a mixer and when the dough mixture is ready, just let it proof for about an hour and straight into the oven it goes!

After, 35 minutes or so, you have freshly baked bread ready for you.

It's so easy and simple and suitable for those busy housewives who want a quick simple bread for the family.                            

Basic No-Knead Bread

Recipe source : Bread Kitchen (with minor modifications in red)

Ingredients :

- 450 g wholemeal or white bread flour (high protein flour)

- 385 g lukewarm water or milk (350ml = 3 tbsp milk powder + warm water)

- 1 tsp salt

- 1 tsp dried yeast

- 1 tsp sugar

Instructions :

1)  Add sugar and yeast into water or milk and leave it for 10 minutes for the yeast to activate.

2)  Mix the flour and salt in a bowl.  

3)  Then add the activated yeast mixture into no. (2).

4)  Mix well to achieve a smooth and sticky dough.  I used electric mixer.

5)  Lightly grease a 21cm x 11cm loaf pan and pour the dough mixture in.  Spread the dough evenly.  Cover and leave in a warm place for about an hour.

6)  Once the dough starts to rise above the level of the loaf tin, bake at pre-heated oven at 200°C for 35 minutes depending on individual oven temperature.  I baked at 190°C for 40 minutes.

7)  Remove from the loaf pan and allow to cool on a wire rack.

Note :  The loaves freeze well so you can bake several at once if you have enough loaf pans.

This simple bread is suitable for those who don't have any knowledge of bread baking ~ like me

If you are not a fussy eater, overall, this bread is great with a cup of hot coffee

Have fun baking your home baked bread with your children :)

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Chocolate Chip Cupcakes

For those of you who have been following my blog, you might have noticed that I have taken a new interest, that is baking.  Honestly speaking, after my few quite successful (ahem...) in baking, I am thrilled as well as my family.

Even my friends are excited (cos' they got to be my guinea pigs besides my family!) and their expression would be like "Wow, you can BAKE???" or "Never know you have interest in baking..... blah..blah....".

I have also tried various cupcakes which is very easy and even my girls have no problem trying their hands in it.  This Chocolate Chip Cupcakes is my first cupcakes experience and we like it very much.  Since then, we have fun creating different flavor of cupcakes according to our palate and stay tuned for more cupcakes to come.

Recipe source : Wokking Mum (with minor modification)

Ingredients :

- 220 gm butter (soften)

- 180 gm sugar

- 4 eggs

- 220 gm self-raising flour

- 150 chocolate chip

- 1tsp vanilla

Method :

1)  Cream butter and sugar till light and fluffy.

2)  Add 1 egg at a time and continue beating.

3)  Add vanilla and mix well.

4)  Add in flour and beat well till mixture is smooth and pale.

5)  Fold in chocolate chip till combined.

6)  Spoon batter into muffin cups.

7)  Bake for 20 minutes in pre-heat oven at 180 Celcius.

8)  Cool on rack.

Easy peasy cupcakes 

Great to serve it for breakfast or tea time

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