Whole Wheat Zucchini Quick Bread

September 22, 2007

Whole Wheat Zucchini Quick Bread

Original recipe by Jan Tzinski with modifications by Wendy McCrady for
Tucson CSA.

2 cups flour (Use fresh ground whole wheat flour from CSA wheat berries.)
1/4 cups brown sugar
1 tablespoon baking powder (Wendy uses 2 teaspoons.)
1 teaspoon salt (Wendy uses 1/2 teaspoon)
3/4 teaspoon baking soda (Wendy uses 1/2 teaspoon)
1 teaspoon cinnamon
1/2 teaspoon dried ginger powder
Pinch each cloves and nutmeg
1 1/4 cup soymilk, rice milk, or water
1 tablespoon + 1 teaspoon white vinegar
1 cup 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.

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