Everyday Zucchini-Walnut Sweet Bread
Ruth Ann Vokac
It is not the most delicious zucchini bread that you can make! It is a little crumbly, and not as moist as a loaf of bread made with more oil. But it is HEALTHY and very good. I can eat it everyday!
I like the slices toasted in a toaster oven. It is a no-guilt treat!
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3/4 call purpose flour
3/4 cwhole wheat pastry flour (or use all whole wheat pastry flour.)
1 tspbaking powder
1/4 tspbaking soda
1 tspground cinnamon
1egg or 2 egg whites
1/2 cbrown sugar, firmly packed
1/2 cunsweetened applesauce
2 Tbspcanola oil
1/4 tsplemon extract or 1 teaspoon lemon zest
1 cgrated zucchini, lightly packed
2 Tbspwalnuts, chopped
How to Make Everyday Zucchini-Walnut Sweet Bread
- Preheat oven to 350 degrees. Coat 2 mini 6" x3" loaf pans with cooking spray or with 1/4 - 1/2 teaspoon oil, brushed over pan with a silicone pastry brush.
- Whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
(I often use pumpkin pie spice instead of the cinnamon and nutmeg.)
- Whisk egg or egg whites, sugar, applesauce, and lemon extract (or lemon zest) in a medium mixing bowl. Stir in zucchini.
- Make a well in the dry ingredients; slowly mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Don't overmix.
- Divide the batter between the two prepared pans.
Bake the loaves until a toothpick comes out almost clean, 40-45 minutes. Cool the pans on a wire rack for 5 minutes. Turn the loaves out onto the rack. Cool.
- Variations: Be creative!
— Substitute half the zucchini with grated apples; carrots; mashed peaches; crushed pineapple, drained; minced mandarin oranges, pumpkin, or sweet potatoes.
— add orange zest, chopped dates or raisins, or drained maraschino cherries.