Wednesday, June 23, 2010

What I Baked: June 23, 2010

Zucchini bread.

A few people have asked me to share my zucchini bread recipe, and I always like to be helpful!  Of course, zucchini bread recipes abound.  I like this one because it incorporates a lot of healthy ingredients and its texture is pretty cake-like.

Zucchini bread (one loaf)

1.5 cups all-purpose flour
1.5 cups oat flour (or whole-wheat, but I like the flavor of oat better)
4 tsp. baking powder
1 tsp. salt
1 cup shredded zucchini (about one medium zuke)
4 Tbsp. unsalted butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup chocolate chips

Preheat oven to 350.  Spray a loaf pan with non-stick spray.

In a large bowl, whisk together the flours, baking powder, and salt.  Add the shredded zucchini and toss to coat.  In a separate bowl, whisk together the butter and sugar until creamy.  Add the eggs and buttermilk and whisk until combined.  Add the dry ingredients and stir gently until combined.  Fold in chocolate chips and dried cranberries.  Scrape the batter in the prepared loaf pan and bake for about one hour, until a toothpick inserted in the middle comes out clean.

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