Monday, December 10, 2012

easy whole wheat zucchini bread

(The Cat Who Thinks She is a Dog got busted nibbling on a piece of zucchini bread)

1 regular-sized zucchini*
1 cup light brown sugar, lightly packed
2 tablespoons regular (granulated) sugar
2/3 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
Cooking spray

(the ingredients. i failed at taking an after picture. amateur blogger indeed.)

Preheat oven to 350 degrees. Make sure to wait an extra 5-10 minutes after the oven indicates it is thoroughly heated. This ensures that opening the oven will not significantly lower the temperature inside. Spray a 9x3" baking pan with cooking oil. 

Thoroughly rinse the zucchini. Using the largest holes on a box grater, grate the zucchini, skin and all, and set aside.

In a large bowl, whisk the sugars, oil, eggs, and vanilla. 

In a small bowl, sift the flour, baking soda, baking powder, salt, and cinnamon. Ensure it is fully mixed, especially the baking soda and powder. Slowly add this to the egg mixture, stirring well. Adding it slowly will help minimize lumps, but make sure to smooth any that appear out. Add the grated zucchini and mix well.

Pour mixture into the baking pan, and spread it evenly. Bake for roughly 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack or tray for 10 minutes. Return to pan or place on a plate right-side up. Allow the bread to cool completely before slicing.

*note: I am from California and shop at farmers' markets. The produce I get my hands on is a bit larger than what is seen in colder / more extreme climates, especially winter stuff. Adjust vegetable ingredient sizes accordingly.

No comments:

Post a Comment