Friday, July 1, 2011

Zucchini Bread

This zucchini bread is so moist and flavorful because of the cinnamon and nutmeg. It would make a great quick breakfast by toasting the bread and use your favorite spread. I found this recipe at the Whole Foods website but of course I made a few changes. I substituted coconut palm sugar for sugar in the recipe and added more cinnamon. It turned out so yummy! Adapted from...
WholeFoods Recipe


1 1/2 cups whole grain pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/3 cup organic canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain Greek yogurt
3/4 cup coconut palm sugar
2 teaspoons vanilla extract
1 cup grated zucchini, if real watery squeeze zucchini with paper towel
1/3 cup chopped walnuts


Preheat oven to 325 degrees F. Butter a 5.25x9x2.75 glass loaf pan and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a medium bowl, whisk egg, oil, applesauce, yogurt, sugar and vanilla. Add liquid mixture to flour mixture and stir until well combined. Fold in zucchini and walnuts and pour into prepared glass loaf pan. Bake 50 to 60 minutes until golden brown and a toothpick inserted comes out clean.

Remove from oven and set on wire rack and cool in loaf pan for 30 minutes. Then remove from pan and finish cooling on wire rack. Enjoy!

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