Happy Easter to all of you out there who are celebrating. We’re having a relaxing weekend at home, but as usual I’ve been baking and wanted to share a new recipe. It’s a quick bread I came up with for my mom, who likes having healthy (ish) breads for breakfast.
This recipe has less fat than most, but you’d never know it. The texture is tight-crumbed and moist, and the fact that it’s nutrient dense (well, sort of) is just a big plus. Of course you could make it even more nutritious by eliminating some of the sugar and replacing it with a wholesome sweetener or sugar substitute. I’ve made this as written below, but I’ve also made it with 2/3 cup of turbinado sugar standing in for the granulated and brown. As for the Grape Nuts, I threw those in at the last minute because I was out of actual nuts. I wasn’t sure I’d like the texture, but the Grape Nuts were terrific baked into the bread. They’re hardly noticeable at first, but you’ll get a bit here and there with a little chew in it.
One final thought, this really is best for an 8×4 inch pan. Most of my pans are 9×5, but I bought some cheapo 8×4 aluminum tins at Christmas time and that particular size worked perfectly. So if you don’t have a 9×5 inch pan, check the grocery store because they may have some 8×4 disposable aluminum ones.
Zucchini, Apple & Carrot Bread with Grape Nuts
1 cup (4.5) white whole wheat flour (such as King Arthur) or all-purpose
1 teaspoon baking soda
1/4 teaspoon baking powder
3/8 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/3 cup buttermilk or plain yogurt
1/2 cup grated zucchini (slightly packed) – 2 oz — i liked to peel the zucchini
1/4 cup grated apple — peeled
1/4 cup grated carrot
1/2 teaspoon orange zest
1/3 cup Grape Nuts cereal or just use 1/3 cup toasted nuts
Preheat oven to 350 degrees F. Spray an 8×4 inch loaf pans with flour-added cooking spray.
Thoroughly mix together the flour, baking soda, baking powder, salt and cinnamon.
In a mixing bowl, using a wooden spoon, stir together the sugars, eggs, oil and vanilla. Stir in the buttermilk. Add the flour mixture to the dry ingredients and stir until mixed, then add the zucchini, apples, carrots and orange zest followed by the Grape nuts (or nuts).
Pour the batter into the prepared pan (s) and bake for 45-50 minutes