zuchinni cake bread

By • August 12, 2010 • 0 Comments

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Author Notes: i picked up some beautiful looking zucchini at the union square greenmark, and thought - instead of roasting them, like i usually do, why not make a zucchini bread?

fruit/vegetables cake-bread {more like it, given the butter, sugar, and eggs involved} are usually a more attractive option for me. i like to have a sliver of whatever dessert i’ve made after dinner, and if it can incorporate nutrients, all the better!

i adapted this an apple bread recipe in mark bittman’s how to cook everything. i used zucchini because it looked so darn beautiful, but the vegetable is also jammed packed with folate, potassium, manganese & vitamin A. the rind contains all that lovely beta carotene, so don’t peel the vegetable before shredding. i also added a half cup of pecans to the mix because as we all know - nuts are a super food. pecans are a great source of vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants. whew! that’s a lot of nutrition! i also increased the ratio of whole wheat flour to add just a notch more fiber.
nadiact

Makes one loaf

  • 1 1/2 cups all-purpose flour
  • 1 1.2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup butter
  • 1 1/4 cups milk
  • 1 cup grated zucchini
  • 1/2 cup chopped pecans
  • sprinkle of raw cane sugar
  1. preheat oven to 350 degrees and butter a 9 x 5 inch loaf pan
  2. combine all the dry ingredients. beat the eggs with butter and milk. make a well in the center of the dry ingredients and pour wet ingredients in the center, along with the zucchini. using a large spoon, combine ingredients swiftly, stirring and folding rather than beating. add pecans and then stop stirring as soon as all dry ingredients are moistened.
  3. pour the batter into the prepared pan. top with sprinkles of raw cane sugar. bake for about an hour, or until a toothpick inserted in the center comes out clean. cool for about 10 minutes before removing from the pan.
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Tags: breakfast, Healthy, zucchini

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