Zucchini Protein Bread
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 cups zucchini, grated
- 1⁄4 teaspoon salt
- 1 cup flour
- 1 cup soy flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄8 teaspoon baking soda
- 1⁄2 cup turbinado sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 2⁄3 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 3 tablespoons butter, melted
- 1⁄4 cup pine nuts
- 1⁄4 cup sunflower seeds
- 1⁄2 cup currants
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
-
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.
Tweaks
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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>
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