Zucchini bread

This week we've been munching on some delicious zucchini bread from How to Feed a Family: The Sweet Potato Chronicles Cookbook. Slice it, spread cream cheese on it and you're good to go. It's a snack that has Monkey's stamp of approval.

1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup wheat bran
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup grated carrot
1 cup raisins
1/2 cup dried apricots, chopped
1/2 cup pecan pieces

Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan.

In a large bowl, whisk together both flours, wheat bran, salt, baking powder, baking soda, cinnamon and nutmeg. 

In another bowl, mix eggs, sugar, yogurt, vegetable oil and vanilla until well combined. Add the dry mixture and stir to combine well.

Stir in zucchini, carrot, raisins, apricots and pecan until everything is evenly distributed throughout the batter.

Pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 15 minutes before turning the loaf out onto a rack to cool completely. 


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