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!


The Neilson Family said...

Looks yummy! I would love to try this! Or I will just come and have some of yours!

Amy E. Campbell said...

I alone ate almost the entire loaf that you gave mom and dad. whoops. delicious.