7/25/12

Recipe Test: Whole Wheat Zucchini-Nut Bread

In my quest to help you find new ways to use up your zucchini harvest, I decided to give this recipe a try.  I found it on the King Arthur Flour website.  I receive their recipes via their blog, via Facebook, and via their email newsletter.  And I receive their catalog too.  Yes, I'm a fan of King Arthur Flour.  Someday I want to go to Vermont to see the wonderful store they recently built and moved into.  Just look at this beautiful store:



Today, I decided to try their version of Whole Wheat Zucchini-Nut Bread because I have several bags of frozen shredded zucchini left over from my recent zucchini relish making extravaganza.  So here's what I came up with:


Doesn't it look yummy?  It's a dark brown loaf, presumably from the addition of molasses and brown sugar.  Of course, I had to test it out.  Here are the first two slices, which I stuffed into my mouth immediately after taking their picture.  Mmmmmmmmmmm.


I'm not exactly sure why I even bothered with the plate, or with slicing it.  I could just pick up the loaf and take a bite off of it, but in an effort to be lady-like, I did it this way.

I'm not doing a tutorial of this project, since I think making zucchini bread is pretty straightforward.  I will link you up with the recipe, however.  I like this recipe because it doesn't have a lot of fat or a lot of sugar.  I think it could be made almost fat free if you were to use 1/2 cup of egg substitute in place of the two eggs, and applesauce in place of the vegetable oil.  I haven't tried this, however, and so don't take this as a guarantee of success.  Just an idea for you if you're watching calories and/or fat.  I used golden brown sugar for the sugar, golden raisins, and pecans in place of walnuts.  It was very good.

The recipe calls for 1 cup of whole wheat pastry flour, which I found in the bulk food section of my local supermarket.  I don't like buying whole bags of specialty flours, and I've found the bulk food section to be a Godsend when I need something like that.

So, enjoy!  I'm off to sew now.

5 comments from clever and witty friends:

Colleen said...

I LOVE zucchini bread!! I love it with butter and grape jelly! It freezes really well! I aklso shread zucchini in 2c baggies so I can make it anytime! Yum!

Diane Wild said...

I make all the zucchini and banana breads with apple sauce and egg whites instead of whole eggs. Works great. This looks delicious but I'm trying to eat wheat-free these days. I might succumb, however.

Happy Cottage Quilter said...

Wow this looks SO yummy! Thanks for the link.

Kathy Felsted Usher said...

I love this bread! I have not had a single zucchini this year. Some yellow squash grew but not the green. No matter, I still have some frozen from last season. I could eat the entire loaf too. Good eats!!!

Astrid said...

OOOH... it looks sooo yummy! I love zucchini bread as well as banana bread. The idiotic thing here is that in spite of being a sugar growing and exporting sugar country, we do not get molasses in the shops! :( Any idea for a substitute to molasses?