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.
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:
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:
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!
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.
Wow this looks SO yummy! Thanks for the link.
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!!!
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?
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