Indian handvo are savory quick breads traditionally made with lauki (also called calabash), a large, mild squash found in India. In this healthy recipe, we use easier-to-find zucchini and bake them in a muffin tin so they all get delightfully crispy edges.

Source: EatingWell Magazine, September/October 2016


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.

  • Mix flour, 2 1/2 tablespoons oil, salt, baking soda and turmeric in a medium bowl.

  • Combine garlic and ginger in a large bowl; press with a spoon to make a paste. Add zucchini, yogurt and sugar; stir until well combined. Add the dry ingredients and stir to combine. Add water and stir to combine again.

  • Spoon the batter into the prepared muffin tin, filling each cup until almost flush with the top. Level the batter.

  • Heat the remaining 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add cumin seeds and mustard seeds; cook, stirring, until very fragrant, about 45 seconds, being careful not to burn them. Remove from heat. Spoon a scant 1/2 teaspoon of the seasoned oil on top of each muffin, then sprinkle with sesame seeds.

  • Bake for 20 minutes. Leaving the pan in the center of the oven, switch the oven to broil, and broil the muffins until the tops are browned, 7 to 10 minutes more.

  • Let cool in the pan for 20 minutes before removing. Serve warm or room temperature.


Make Ahead Tip: Refrigerate for up to 3 days or freeze airtight for up to 3 months; reheat in a toaster oven.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 muffin
172 calories; protein 5.3g; carbohydrates 24.5g; dietary fiber 1.6g; sugars 4.1g; fat 5.8g; saturated fat 0.7g; cholesterol 1.2mg; vitamin a iu 87.3IU; vitamin c 7.2mg; folate 84.8mcg; calcium 59mg; iron 1.6mg; magnesium 26.8mg; potassium 208.2mg; sodium 114.7mg; thiamin 0.3mg.

1 1/2 starch, 1 fat