ZUCCHINI BREAD


Zucchini is a vegetable that most people, especially kids, tend to sneer at. I will say the texture of zucchini is quite mushy when cooked but there are ways to truly appreciate this sneered at vegetable. I either like to do a quick saute, put it into salads or make zucchini bread. If you make this I don't think your family members will guess that there is shredded zucchini in this loaf. I like to take this all wrapped up in my bag so I can eat it as a quick nutritious snack when I'm on the go.

This recipe is adapted from the Zucchini Loaf recipe in the Canadian Living: Make it Tonight Magazine (Fall 2002)

Makes 1 loaf (8" x 4" loaf pan)

Preheat the oven to 350 Degrees F.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1/4 tsp ground nutmeg
  • 1 egg
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 tsp pure vanilla extract
  • 1-1/2 cup grated zucchini
  • 1/2 cup chopped walnuts (optional)

1. Preheat the oven to 350 F. Grease and lightly flour the loaf pan and set it aside for now. Take a large mixing bowl, add in the two flours, baking powder, cinnamon, ground nutmeg and the pinch of salt. Whisk it together.

2. In another mixing bowl, add and whisk in the egg, brown sugar, vegetable oil, milk and the vanilla extract. Add this wet mixture into the dry mixture and using a spatula combine gently together. Make sure not to overmix.

3. Using a boxed grater, start to grate 1-1/2 cups of zucchini and chop the walnuts if you're planning to add this in. Add these ingredients into the zucchini bread mixture and gently fold in the grated zucchini. You will notice that the mixture will become a little more loose in texture; this is because the grated zucchini is a bit moist when grated.

4. Pour the mixture into the prepared loaf pan and bake it the oven for an hour. To check the doneness insert a toothpick and if it comes out clean the bread has finished baking. Cool completely then slice the loaf to serve.

Note: The bread may take around 5 minutes longer to bake depending on how moist the grated zucchini is.

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