It's finally zucchini bread time. I really wanted to post it over the weekend, but sometimes things don't work like we want them to, however, here we go... It's today!
I had some blog's technical issues as well as internet problems, so you can imagine trying to work on something and due to the storm my internet started to make kicks. I was like, I better leave everything for tomorrow or I just might go insane attempting the impossible mission.
Sometimes I'd add sour cream, but I like it better with Greek yogurt. Also, the number of times I added ripe bananas and/or applesauce and it was great, too. Applesauce works fantastic sub for eggs, so if you don't have eggs or can't consume them add applesauce or bananas.
- 1 1/2 cups (180g) whole wheat flour
- 1/2 cup (62g) all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup finely chopped walnuts + 1/4 cup
- 2 eggs, mixed
- 1/3 cup canola oil
- 2 tablespoons nonfat plain Greek yogurt
- Juice from 1/2 lemon + lemon zest
- 3/4 cup sugar
- 1 Green Apple, peeled and grated
- 1 cup grated zucchini
- Preheat oven to 350°F. Grease an 8-inch loaf pan with butter/oil/or natural oil spray, dust little bit of flour on the bottom of the baking pan as well as sides, and set aside.
- Grate zucchini and an apple with a box grater, using the side with the largest holes. In the grated apple add lemon juice and lemon peel; mix.
- In a large bowl, sift flour, both whole wheat and all purpose; add salt, baking soda, baking powder, cinnamon, ginger and nutmeg; mix.
- Chop walnuts and add to the flour mixture; stir until walnuts are flour coated.
- In a separate bowl, whisk together eggs, oil, yogurt, and sugar. Fold egg mixture into the flour, then add zucchini and apple with lemon juice and zest. Add water, about 1/2 cup. Mix it well by folding until well combined.
- Transfer batter to prepared baking loaf pan, toss extra chopped walnuts or walnut halves, and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, about 50 to 60 minutes. *Zucchini slices on top are not necessary/they'll curl up and burn*
- Cool in pan on rack for 30 minutes, then remove bread from pan and continue cooling on rack.
- Store in the fridge, airtight container with fitted lid. Most of the time I wrap the leftover bread with plastic wrap/foil and then place in the container.
- Use Applesauce instead of the eggs. Or banana and applesauce for extra sweetness and it will be nicely moist.
- You do not have to add all purpose flour. If you'd like to make just whole wheat add 2 cups of whole wheat flour.
- I DID not try making this bread gluten free. If you try it, please let me know.
- You can use 2 smaller zucchinis or one larger one.
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