Zucchini Protein Bread

"I got this recipe from Mollie Katzen's Sunlight Cafe. I changed it just a little bit, because it calls for pecans, and my boyfriend can't eat them. This is wonderful for breakfast with cream cheese spread on it! High protein, low sugar, very nutritious!"
 
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Ready In:
1hr 25mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • place grated zucchini in colander and sprinkle with 1/4 teaspoon salt. mix well and let sit at least 10 minutes. squeeze out excess water.
  • grease a normal size loaf pan, or two small loaf pans. preheat oven to 350 f.
  • combine both flours, 1/2 teaspoon salt, baking powder, baking soda, turbinado (or sugar), cinnamon, nutmeg, and ginger.
  • in a separate bowl, combine the zucchini (be sure it has most of the water squeezed out), buttermilk, eggs, vanilla, and butter. i find it is easiest to add the butter to the zucchini, mix it, and then add the rest. otherwise i accidently cook my eggs with the hot butter.
  • add the zucchini mix to the dry ingredients. mix well. add the nuts and currants. mix well.
  • pour into bread pan(s) and bake about one hour. i usually have to add another fifteen minutes if it is all in one pan, because the bottom is still so gooey.

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Reviews

  1. I admit that I didn't make this as written, but I don't think the changes effected it too much. I used 2 cups of King Arthur White Whole Wheat Flour instead of the recommended 1 cup of flour and 1 cup of soy flour. I also left out the pine nuts and currants because I don't care for them. This is a very moist, healthy quick bread that is easy to make and tastes great! Made for PAC Spring 2009.
     
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Tweaks

  1. I admit that I didn't make this as written, but I don't think the changes effected it too much. I used 2 cups of King Arthur White Whole Wheat Flour instead of the recommended 1 cup of flour and 1 cup of soy flour. I also left out the pine nuts and currants because I don't care for them. This is a very moist, healthy quick bread that is easy to make and tastes great! Made for PAC Spring 2009.
     

RECIPE SUBMITTED BY

<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank><br /></a></p>
 
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