Friday, October 18, 2013

Best Zuchinni Bread

I've tried lots of zuchinni bread recipes. Many have lots of oil and sugar which I don't love. Some are too dry. Some are too bland. Over the years, I've combined several recipes to come up with this recipe my family loves. To me, it's got the perfect balance of healthiness and moist decadent deliciousness!

Mix wet ingredients:
3 eggs
1/2 cup expeller pressed canola oil
1/2 cup milk (or nonfat plain yogurt - makes it extra-moist)
1/2 cup unsweetened applesauce or mashed extra-ripe banana (about 1 banana)
1 cup sugar
2 teaspoons vanilla extract
3 cups grated zucchini

Then add and mix in one at a time:
1 1/2 cup whole wheat flour (white whole wheat or whole wheat pastry flour works best)
1 1/2 cup all-purpose white flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2/3 cup finely chopped walnuts (optional)

Bake in two 4x8 loaf pans at 325 degres for about 45 minutes (or until a toothpick inserted in the centercomes out mostly clean). Can also be made into muffins or mini-loaves (reduce bake time).

No comments:


Related Posts with Thumbnails