Summer Favorite Zucchini Bread
A quick and easy zucchini bread made with 2 kinds of whole-wheat flour and naturally sweetened. It's low in fat but high in flavor.
Servings: 8
Ingredients
- 1 cup 100% whole-wheat flour
- 1 cup White whole-wheat flour
- 1 tbsp aluminum-free baking powder
- 1 tsp coriander
- 1 tsp cardamom
- 1/4 tsp salt
- 2 cups shredded zucchini leave peels on
- 1/2 cup unsweetened applesauce
- 1/4 cup apple juice concentrate
- 3-4 tbsp maple syrup
- 1 tsp maple extract
- 1/4 cup ground walnuts
Instructions
- Preheat oven to 350 degrees F.
- Wash but don't peel a medium to large zucchini. Shred in a food processor or grate by hand over a bowl. Set aside.
- Add all the dry ingredients to a medium-sized mixing bowl. Whisk together.
- In a small bowl, add all the wet ingredients--apple juice concentrate, applesauce, maple extract, and maple syrup. Mix together.
- Add the wet ingredients to the dry ingredient bowl. Add the walnuts and raisins.
- Add the zucchini to the bowl and mix well.
- Pour the batter into a non-stick baking pan (or line a regular baking pan with parchment paper). No oil needed this way which lowers the calorie count.
- Place in the pre-heated oven and bake for 40-50 minutes. Test for doneness at 40 minutes with the toothpick test (see tips above). If the toothpick does NOT come out clean, bake for another 5-10 minutes.
- Remove from oven and allow it to cool on a baking rack. Summer Favorite Zucchini Bread is delicious when served warm or chilled in the refrigerator.
Notes
CHEF'S NOTES:
- This recipe yields 1 loaf.
- Keeps in the refrigerator for 7-10 days. But it probably will be eaten up well before that time!
- Freezes well, so it's great to make many loaves and enjoy later.