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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 white whole wheat flour (228 grams)
- 1 cup all purpose flour (130 grams)
- 1/2 cup rolled oats (45 grams)
- 2 1/2 teaspoons baking powder
- 2 tablespoons whole flax seeds
- 2 tablespoons wheat germ
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup maple syrup or honey
- 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)
- Heat oven to 350. Butter and flour or pan spray 2 loaf pans.
- In a large bowl, whisk together the flours, oatmeal, baking powder, flax seeds, wheat germ, cinnamon, nutmeg and salt.
- Stir the buttermilk, maple syrup (or honey), oil, vanilla and beaten eggs together until well blended. Fold in the zucchini. Add the wet ingredients to the dry, and gently 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 Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Breakfast Baked Good