We had some great vegetarian chili and some chicken stirfry during the storms this weekend, so I decided to whip up a delicious zucchini bread to go with both dishes. If you aren't familiar, it is a relatively healthy loaf bread (think banana bread) with a bit more of a mealy texture. There isn't too much flavor (most eating it will hardly know there's zucchini in it!)
Whole Wheat Zucchini Bread
2 large eggs
1/8 cup agave or 1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
1/2 cup chopped walnuts, optional
Directions
1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
2. Mix together eggs, agave or honey, oil, sugar, and vanilla.
3. Blend in flour, salt, baking soda, baking powder, and cinnamon.
4. Add in zucchini and nuts, if desired.
5. Pour batter into loaf pan and spread with spatual to make sure top is even.
6. Bake for 60 minutes.
No comments:
Post a Comment