Tuesday, November 10, 2009

Moist & Tender Whole Wheat Zucchini Bread














Yes, I know, I have already blogged about zucchini bread previously. I'm sorry to be a bit repetitive here, but zucchini bread is, after all, one of my all time favorites and I make a lot of it. It isn't even because it is "healthy" or that I am trying to pass off vegetables to my kid through baked goods (although those are quite pleasant side perks). I simply love the taste, the scent, the glorious smell of zucchini bread baking. It is delicious, moist, wonderful. If you have avoided eating it because you fear veggies in your baked goods, time to dig into your courage box and give some a try.

Last time I shared with you a recipe that came from one of my good friends. You can find that scrumptious and very different version here. This is yet another recipe I begged off of a former neighbor shortly after devouring several slices that she happily handed out to everyone who happened to be standing outside in the courtyard one fall day. She didn't say one peep about what was in it, or as it turns out... what was not in it. She just smiled and passed her plates around. Men, women, children, picky teens, all took a slice and came back for more. Not one single word about it being a whole wheat bread. And no one at all could have dreamed that this bread contains not one drop of butter, oil, margarine or shortening.

I had always thought of "diet" baking to be the sort of thing you suffered through if you had to cut something out for a sick relative or a person trying to lose a few inches. Diet baked goods usually taste rubbery or gummy or flat or well....just plain awful. I avoid them. I would rather just eat less of the real thing. This recipe doesn't taste remotely healthy or "dietized." It tastes like there is a heap of butter or something in there to make it taste so good. That would be the zucchini folks. Try it, it is really quite amazing.

Carol's Whole Wheat Zucchini Bread (you can see my printable version here)
(makes 1 round 9" cake layer sized loaf)

dry ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves

wet ingredients:
6 egg whites
1/2 cup applesauce
1/2 cup buttermilk (or use milk soured with some lemon juice)
1 tsp vanilla extract
1 1/2 cups fresh shredded zucchini, unpeeled, about 1 medium (measured by volume not weight)

Spray a 9" round baking pan with nonstick spray and preheat your oven to 350F. Mix together the dry ingredients in a large bowl. Make a well in the center of this mixture.

In a separate bowl, beat egg whites just until foamy, but still liquidy. To the beaten egg whites, gently stir in the buttermilk, applesauce, vanilla, using a wooden spoon not a mixer. Stir in the zucchini. Pour this wet mixture into the well you made int he dry ingredients. Using a wooden spoon, gently stir together the wet and dry ingredients into a wet batter, just until there are no more dry patches.

Pour the batter into your prepared cake pan and bake in the center of your preheated oven for about 40-50 minutes, or until a tothpick tests clean. Allow to cool at least 10 minutes in the pan before attempting to remove to a wire rack to cool fully.

2 comments:

  1. Looks delicious and love its lack of oil/butter/etc. Will definitely give this recipe a try, I have a ton of zucchini I need to use up!

    Thanks for sharing!

    Jen

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