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
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Ingredients
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1 3/4 cups
white whole wheat flour (228 grams)
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1 cup
all purpose flour (130 grams)
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1/2 cup
rolled oats (45 grams)
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2 1/2 teaspoons
baking powder
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2 tablespoons
whole flax seeds
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2 tablespoons
wheat germ
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1 teaspoon
cinnamon
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1/2 teaspoon
freshly ground nutmeg
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1 teaspoon
kosher salt
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1 1/2 cups
buttermilk
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1/2 cup
maple syrup or honey
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1 teaspoon
vanilla extract
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1/2 cup
vegetable oil
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2
eggs, beaten
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2 cups
grated zucchini
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1/2 cup
golden raisins (optional)
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1/2 cup
toasted walnuts, chopped into small pieces (optional)
Directions
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Heat oven to 350. Butter and flour or pan spray 2 loaf pans.
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In a large bowl, whisk together the flours, oatmeal, baking powder, flax seeds, wheat germ, cinnamon, nutmeg and salt.
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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).
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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.
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