Monday, April 19, 2010

Zucchini Bread

Back from an amazing week-end in Quebec City! For details of my swimming races go to my other blog.
Now on to today's recipe. I actually made this last thursday to bring to the meet and share, along with the protein bars, which were well liked I might say...And very usefull before and after tough races!! This bread too was good to have on hand, low in fat, high in protein and super tasty!

I love making breads like this because it's easy(as opposed to "real" bread where yeast can play tricks on you...), and it makes a great snack! This one is a zucchini bread, adapted from my favorite healthy baking recipe book by Sarah Philips.
I just now had the last piece and 4 days later it's still moist and so amazing, I think I'll make another one later today, since I gave almost all of it away!!
Okay, so here's what you need:

Dry stuff:
1 1/2 cup whole wheat pastry flour
1/2 cup quinoa flakes, or oats.
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
pinch of salt

Wet stuff:
1 cup packed dark brown sugar
3/4 cup unsweetened appelsauce
1/2 cup buttermilk
1 egg
2 egg whites
1 TBSP canola oil
1 tsp vanilla extract
Grated zest of one lemon(or orange would be good in here, too!)

1- 1 1/2 cup shredded zucchini(the more zucchini the "wetter" the bread...)
1/2 cup golden raisins
1/2 cut chopped walnuts

-Heat oven at 350F, place rack in the middle, oil-spray a 9x5in loaf pan.
-Mix all dry stuff, set aside.
-In another bowl, beat all the wet stuff until frothy.
-Pour the wet stuff in the dry stuff, mix until just humid. Add zucchinis, nuts and raisins, mix to combine but no over-mixing!!
-Spread the batter gently in the pan, and bake for 55-60 minutes. When it's ready the loaf will spring back when you press on it, and a knife inserted in the middle will come out clean.
-Cool for 10 minutes in the pan on a wire rack, then unmold and cool on the same wire rack.
-Try to fight the temptation to dig in right away, it will fall apart if it's too hot, this bread is so moist and tender!


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