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Author Notes: I adapted this from a buttermilk-wheat quickbread recipe in the book Vegetariana (circa 1984). It's great with a cup of coffee or tea, and freezes well. Great for using up zucchini at the end of the summer. —drbabs
Makes 2 loaves
- 1 3/4 cups whole wheat flour
- 1 cup unbleached white flour
- 1/2 cup rolled oats
- 2 1/2 teaspoons baking powder
- 2 tablespoons whole flax seeds
- 2 tablespoons wheat germ
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 2 cups grated zucchini
- 1/2 cup golden raisins (optional)
- 1/2 cup toasted walnuts, chopped into small pieces (optional)
- Preheat oven to 350. Butter and flour 2 loaf pans.
- In a large bowl, whisk together the flours, oatmeal, baking powder, flax seeds, wheat germ, cinnamon, nutmeg, allspice and salt.
- Stir the buttermilk, maple syrup, oil, vanilla and beaten eggs together until well blended. Fold in the zucchini, add the wet ingredients to the dry, and fold together till well-blended. Fold in the walnuts and raisins (if using).
- Pour batter into prepared loaf pans and smooth the tops. Bake at 350 for about an hour, or until a tester inserted into the center comes out clean.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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