Saturday, October 9, 2010

Recipe: Zucchini Bread

An elderly woman in my neighborhood gave me 3 very large zucchini's from her garden which I will be happily using for a healthy zucchini bread recipe.

I received this recipe from Brian Oaks at Global Goods. He and his wife played with this recipe until they created something they really liked.

Here's the recipe:

Zucchini Bread

1 cage free, hormone free egg
1/2 - 3/4 cup raw, honey
3 tbsps coconut oil
1 tsp vanilla
2 1/2 cups sprouted wheat flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 1/2 cups grated zucchini

(The fun thing about Zucchini Bread is that you can get creative with it by adding either dark chocolate chips or carob chips, chopped pecans, 1 or 2 tsps cinnamon, 1/2 tsp nutmeg or even cranberries, raisins or blueberries.)

Beat egg slightly in large bowl. Add honey, oil and vanilla - mix well. Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture, zucchini and honey mixture. Mix until well blended. Spoon batter into well greased 9 x 5 x 3 - inch loaf pan.

Bake at 325 degrees for about an hour or until wooden pick inserted near center comes out clean.

Cool 10 minutes in pan. Remove from pan and cool completely.

No comments:

Post a Comment