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Wednesday, July 14, 2010

Hearty Whole Wheat Zucchini Bread

I know what you're going to say.  It looks gross. I prefer to call it "rustic." I have a beautiful tart recipe I really wanted to try, but I also had pounds of zucchini in the this is what came of that.  I remember buying lots for a specific reason.....I just don't remember that reason now.  So I made a favorite snack from smitten- quick zucchini saute (a MUST never thought something so simple could be so delicious)....but still had a lot of leftover zucchini.

So zucchini bread it is.

I can honestly say I've never tried making it before now.  Can you tell by the first picture?  Of course, I HAVE gobbled it up when coworkers and friends have offered me some, but for some reason I'd never gotten around to making my own.  I remembered my mentor teacher from phase III of my teaching credential program talking about how she loved to jazz up her baking recipes with extra cinnamon and flax seed, subbing whole wheat flour for the normal stuff. I was inspired to come up with a slightly healthier version that I could get away with eating without feeling guilty; one that would last me a week's worth of busy teacher breakfasts (once I lock down that job...).  And this was the result.

I started with smitten's recipe and went from there- as usual, adding and adjusting to my hearts content. I still think this recipe is a work in progress: next time I will try omitting all the oil for applesauce just to see how it comes out (and I'll let you know- I'm afraid it will change the consistency- we'll see)...but I thought it turned out pretty darn amazing.  It's probably not as sweet and light as traditional zucchini breads you're used to, but that's sort of the point.  The whole wheat flour makes it much more dense and filling.  One big slice of this stuff will fill you up.  And it makes two loaves, so unless you plan on sharing with family or coworkers, you might want to freeze one for later!

Hearty Whole Wheat Zucchini Bread
loosely adapted from SmittenKitchen

3 c whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp nutmeg
1 1/2 Tbsp cinnamon
2-3 Tbsp ground flax seed (optional)
1/2 c chopped walnuts (optional)
1 c raisins or dried cranberries (optional)
3 large eggs
2 1/2 c grated zucchini
1/2 c olive oil
3/4 c applesauce
1 1/4 c sugar
2 tsp vanilla extract
softened butter for greasing the pans

Preheat oven to 350.

Grease two loaf pans* with butter and set aside.

Sift together flour, baking soda, baking powder, nutmeg, and cinnamon.  Add flax seed, walnuts, and raisins/cranberries if you like.

Whisk eggs and sugar together until sugar is dissolved.  Add remaining wet ingredients and mix well.

Add wet to dry and fold together until combined.  Pour evenly into the two loaf pans and bake for about 50-60 min, or until a toothpick or knife comes out clean.

*You could also use muffin tins, but the bake time will be cut down substantially, so watch them closely!

1 comment:

  1. If you are overloaded on zucchini, you must - MUST - try the zucchini bread recipe from my whole grain book. It's a rye/basil/mint/buttermilk thing - very hearty, but light and very refreshing at the same time. It was incredible. Also, I couldn't finish it alone and it went bad :(