Introduction

Hello, baking enthusiasts! Today, I’m thrilled to share a delightful recipe that combines the wholesome goodness of Proso Millet with the moistness of zucchini. This Millet and Zucchini Bread is a perfect blend of healthy ingredients and comforting flavors, making it an ideal choice for breakfast, a snack, or even a light dessert. Let’s get baking!

Ingredients

• 1 cup Proso Millet
• 1 1/2 cups water
• 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

1. Cook the Millet:
   • Rinse the Proso Millet thoroughly under cold water.
   • In a medium saucepan, bring the water to a boil. Add the rinsed millet, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the millet is tender and the water is absorbed.
   • Once cooked, fluff the millet with a fork and let it cool slightly.
2. Prepare the Bread Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
   • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
   • In another bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well.
   • Add the wet ingredients to the dry ingredients and stir until just combined.
   • Fold in the cooked Proso Millet, grated zucchini, and chopped nuts (if using).
3. Bake the Bread:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Serve:
   • Slice the bread once it has cooled completely.
   • Enjoy it on its own or with a spread of butter, cream cheese, or your favorite nut butter.

Tips

• Make Ahead: This bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
• Variations: Add raisins, dried cranberries, or chocolate chips for extra sweetness and texture.
• For Extra Moisture: If the zucchini is very wet, pat it dry with paper towels before adding it to the batter to avoid excess moisture.

Conclusion

This Millet and Zucchini Bread is a wonderful way to incorporate Proso Millet into your baking. With its tender crumb and delicious flavor, it’s sure to be a hit with your family and friends. Enjoy a slice of this wholesome bread with your morning coffee or as a satisfying snack. Happy baking!