Cooking for Wellness
Zucchini Bread
Â鶹ÊÓƵ
Yield:
- 1 loaf
Ingredients:
- 1½ cups whole wheat pastry flour (See Notes below)
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ cup chopped walnuts
- ¼ cup dried currants
- 2 large eggs
- 2 Tbsp canola oil or melted coconut oil
- ½ cup applesauce
- ¼ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 cups grated zucchini
Instructions:
- Preheat the oven to 350 degrees F. Lightly grease 9-inch loaf pan. Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice. Stir in the chopped walnuts and currants. Set aside.
- In a large bowl, lightly whisk the eggs. Mix in the oil, applesauce, brown sugar and vanilla extract. Stir in the grated zucchini.
- Add the flour mixture to the liquid ingredients. Stir with a wooden spoon until just combined. (Do not overmix the batter)
- Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few clinging crumbs.
- Let cool in the baking tin on a rack for 20 minutes, then remove from pan. Let cool completely before slicing.
Notes:
- If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour.
- You can bake this mixture in a muffin tin or mini-loaf pans. Adjust cooking time.
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