Friday, February 4, 2011

Zucchini Bread

This has been a week of Fridays. Honestly, every day since last Friday has felt like Friday. So I'm glad today actually is Friday. I decided to venture into the realm of zucchini bread with my latest culinary adventure. I think it turned out pretty good, so I'll share what I did with you. You can find the original recipe here. The recipe that follows is my adaptation.


  • 2 cups whole wheat flour
  • 1 cup cane sugar (ground up to make it soft)
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup flaxseed mixed with 1 cup very hot water
  • 1/2 cup applesauce
  • 1/2 cup almond milk mixed with 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh zucchini, unpeeled, shredded
  • 1/2 cup walnuts, chopped (optional)
    1. Using olive oil grease a bread pan or a 9" round baking tin. Preheat oven to 350 degrees F.
    2. Stir together the flaxseed and hot water. Set aside and allow to form a sort of gel.

    3. Stir together flour, sugar, baking powder, basking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
    4. Make a well in the center of this mixture.
    5. In another bowl mix the flaxseed mixture, applesauce, milk with lemon juice, and vanilla. Stir using a wooden spoon.
    6. Add the zucchini to the wet mixture and stir until well combined.
    7. Pour the wet mixture into the "well" you made in the dry mixture. Stir until ingredients are all moistened and gently combined - press out any large lumps with your spoon, but don't over-mix.
    8. Gently fold in the nuts, if using - don't over-mix or you will have tough bread.
    9. Pour combined mixture into the prepared pan and bake about 50 minutes or until a toothpick tests clean.
    10. Cool bread in pan for 10 minutes, then remove to a wire rack to cool completley.

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