To nourish your mind as well as your body

Anger and intolerance are the enemies of correct understanding.

-Mahatma Gandhi

Thursday, November 26, 2009

Zucchini Bread

Thanksgiving is a time for giving thanks for all the love in your life by feeding the people you love with delicious food. This year, I brought a zucchini bread of my own machinations to make up for a rather embarrassing incident with a rice crispy treat attempt. Don’t ask. 
Healthy Zucchini Bread
6 egg whites
1/4 cup olive oil
1/2 cup unsweetened apple sauce
1/4 cup Splenda baking sugar* (You can use 1/2 cup sugar if you want, but this tastes just as good.)
2 tsp vanilla extract
3 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
2 cups shredded zucchini (~3 zucchini, depending on size)
1/2 cup chopped walnuts
1/2 cup raisins (thompsons seedless are great, or the big goldens)
1/4 cup dried cranberries (optional)
Preheat the oven to 350F. Lightly coat two 9x5 loaf pans with cooking spray (Baker’s Joy is what I use). 
In a large bowl, add the egg whites, oil, applesauce, sugar sub, and vanilla.  Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flour, baking soda, baking powder, and cinnamon. 
For the zucchini, I used the thick holed end of a wide cheese grater. When you get down to the end, use a corn cob sticker or a fork to hold the zucchini to avoid chopping your fingers along with the mix. This is not a meaty bread.
Slowly add the flour mixture to the egg white mixture and turn the electric mixer onto medium speed until all is well blended. Turn off the mixer. The rest is by hand.
Fold in the shredded zucchini, then the walnuts, then the raisins and cranberries. Stir with a spoon or spatula until well combined.
The batter should be thick and not runny. If you need to thicken it, add whole wheat flour 1 tbsp at a time until satisfied.
Pour half of the batter into each prepared loaf pan. Bake until a toothpick stuck into the center of each loaf comes out clean, about 50 minutes.
Let the bread cool in the pans on a wire rack. I used those predone loaf pans from the store this round because I was travelling with the bread and I wanted something with a cover. The ones at Ralphs come in three packs and are very handy. Just let the bread cool in those, stick the plastic top on, and you’re done.
If you’re using a normal loaf pan, let the bread cool in the pan for 10 minutes, then turn the loaves out of the pans onto the rack to let them cool completely.
Each loaf should make 9 1-inch slices. Delicious.

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