It’s common to hear these days that this Ramadan is a little different than in years past. Whether it is because people are not going out as often or because Egypt is still trying to figure out its post-revolutionary identity, Ramadan doesn’t have that same, well, Ramadan feel. For one, desserts served at iftar gatherings are less often oriental sweets and more commonly cupcakes from Crumbs or cakes and cookies from lesser-known bakers around town. For a totally different take on the socially mandatory "bring dessert to iftar," consider making something yourself! This zucchini bread recipe is tried and true, and wrapped in cellophane and a bow will make a great offering at your next iftar.
Ingredients:
3 cups grated zucchini (koosa) – not drained (very important, the bread needs the moisture)
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
2 egg whites
2 mashed bananas
½ cup sunflower oil
½ cup applesauce
3 teaspoons vanilla extract
2 ½ cups brown sugar
Directions:
Preheat oven to 165 degrees Celsius.
Mix flour, salt, baking powder, baking soda and cinnamon in a bowl and put aside.
In another bowl, beat eggs, oil, vanilla and brown sugar together till creamy.
Add in flour mixture slowly, beating well.
Stir in zucchini and pour batter into loaf pans, mini loaf pans or muffin wrappers in a cupcake tray.
For loaf pans, bake for 50 minutes, for mini loaf, 30 minutes and for cupcakes or muffins 11 minutes should do! Use a toothpick to test the bread – insert a toothpick and if it comes out clean, your bread is ready!
Leave it to cool for 20 minutes in the pan, then remove and allow to cool completely.
