Healthier Zucchini Bread IV |
|
 |
Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 2 |
|
Kristin is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free! Ingredients:
3 eggs |
1 cup vegetable oil |
1 1/2 cups white sugar |
2 cups grated zucchini |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 cup buckwheat flour |
1 tablespoon ground cinnamon |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1 teaspoon salt |
1 cup chopped walnuts, toasted |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour, buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
3. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.
|
|