Description
Whoever first thought to put zucchini into bread must have been radical at the time. I don’t think most people think of adding vegetables into a dessert-like bread, but I am glad they did.
Ingredients
Units
Scale
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 egg
1/3 cup extra virgin olive oil
1/3 cup applesauce
2 tablespoons whole milk plain yogurt
1/2 cup organic cane sugar
2 teaspoons vanilla extract
1 cup grated zucchini (see note)
1/3 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 325F. Coat a loaf pan with oil. In a medium mixing bowl combine the flour, salt, baking soda, baking powder, and cinnamon.
- In another medium mixing bowl, whisk together the egg, oil, applesauce, yogurt, sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the zucchini and walnuts, if using.
- Add batter to the prepared loaf pan. Place in oven and bake for 45-50, or until a toothpick comes out clean. Let rest on a wire baking rack for 30 minutes before removing from the pan.
Notes
This is where that underused food processor comes in really handy. Cut your zucchini into large pieces and, using the grater blade, grate the zucchini in less than a minute.
