Zucchini Everything Bread

October 24, 2011 § Leave a comment

Here in Chicago, we’re in this funny limbo between fall and winter, where the multi-hued leaves are hanging on until the last gusts of wind take away this colorful landscape. As Autumn soon turns into Winter, a hearty and nutrient-packed quick bread is in full need, and this almost vegan (only contains eggs as the non-vegan ingredient, but can easily be made vegan with a flax or chia seed egg replacer) will surely fills that quota. Once sliced into, the zucchini, dried cherries and walnuts burst into a trifecta of autumn colors.

This is my healthier version of Joy’s original Almost Vegan Zucchini Bread from the blog Joy the Baker. I’ve swapped out half of the all purpose flour for whole wheat for more fiber, decreased the amount of sugar, added some dried cherries, along with a few other changes. This is truly one of my favorite food blogs when I want to find somewhat unique, but simple and of course delicious baking recipes. She shares that same element of having fun in the kitchen that I admire as well!

Have fun baking this on one of those cool rainy days to warm up your kitchen, and if you’re lucky enough to live in the sun and palm trees, please enjoy that weather for me!

Enough with the yucky weather and on to warm bread!

I clearly forgot to add the sugars to the wet ingredients–oh well, not a problem… it all came to together in the end!

I love how versitile zucchini is. You can easily make it into something sweet like this quick bread, or into sautéed zucchini patties in warm pita bread (another favorite of mine). I get instant gratification out of turning something so simple as a zucchini into so many different things!

Zucchini Everything Bread (Adapted from Joy the Baker)

makes one 8×4 or 9×5-inch loaf

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground cloves
3 tablespoons ground flax seed meal or wheat germ
1/2 cup applesauce
1 cup vegetable oil
2 teaspoons pure vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups shredded zucchini
3/4 cup dried cherries
3/4 cup coarsely chopped walnuts or pecans

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices.  Set aside.

In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars.  Whisk thoroughly, then add the shredded zucchini, cherries and nuts.

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan and place in the oven.  Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely. Make sure the wait until fully cooled to slice into!

This bread will last, well wrapped at room temperature, for up to 4 days. You can always make a double batch and freeze a loaf for later as well. Enjoy!

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