17 August 2009

zucchini bread

have had an abundance of fresh zucchini around the apartment, thanks to some trips to the farmers market in santa monica {a must-do for those living in southern california}. zucchini bread is still a vegetable..

this left a sweet, sweet aroma in the apartment all day.

healthy twist on zucchini bread

2 cups shredded zucchini (about 2-3 medium zucchini)
2 1/2 cups whole wheat (or white, unbleached) flour
1 cup packed dark brown sugar
1/2 cup ground flaxseed
1 tablespoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon real salt
1/4 teaspoon ground nutmeg
1 cup plain, fat-free yogurt
2 large eggs
3 tablespoons canola oil
1 tablespoon vanilla extract
1/2 cup walnuts, toasted

preheat oven to 350 degrees. spray a 9x5 loaf pan with non-stick cooking spray (or, i used 4 mini loaf pans).

spread shredded zucchini onto several layers of heavy duty paper towels. cover with additional paper towels, and press down firmly to remove excess liquid.

in a large bowl (or bosch!), whisk the flour, brown sugar, flaxseed, baking powder, cinnamon, salt, baking soda and nutmeg. in a medium bowl, whisk the eggs, yogurt, oil and vanilla; stir in zucchini.

add zucchini mixture and walnuts to flour mixture, stir until well-combined. pour batter into prepared pan(s). bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. cool in pan for 10 minutes on wire rack. remove from pan, cool some more or serve warm!