September 22, 2007
Whole Wheat Zucchini Quick Bread
Original recipe by Jan Tzinski with modifications by Wendy McCrady for CSA.
2 c flour (Use fresh ground whole wheat flour from CSA wheat berries.)
1/4 c brown sugar
1 tbs baking powder (Wendy uses 2 tsp.)
1 tsp salt (Wendy uses 1/2 tsp.)
3/4 tsp baking soda (Wendy uses 1/2 tsp.)
1 tsp cinnamon
1/2 tsp dried ginger powder
Pinch each cloves and nutmet
1 1/4 c soymilk, rice milk, or water
1 tbs + 1 tsp white vinegar
1 c peeled & shredded zucchini (Wendy only peels if rind is tough.)
Preheat oven to 350 degrees. Grease an 8×8″ baking pan or line with parchment paper.
Combine dry ingredients in a bowl.
Combine wet ingredients in a separate bowl. Do not combine yet!
When the oven has preheated completely, pour wet ingredients into dry. Mix quickly and do not over-mix. (Fatfree batters will come out tough if over-mixed!)
Pour into the prepared pan and bake for 45 minutes. Use the toothpick test for doneness.
Remove from oven and let stand 10 minutes.
Loosen the edges with a spatula and remove from pan. (Remove parchment paper from bottom if used.) Let cool before slicing.