Friday, July 4, 2014

Whole Wheat Zucchini Bread - Eggless

Wouldn't it be nice to have a different breakfast other than the boring cereals or store bought bread? I do get bored and end up baking some breakfast bread. This week it happened to be Zucchini!
Its an healthy option as I have used whole wheat flour and gone down on the fatty stuff. Zucchini's have high eater content which results nice moist bread.
You can go vegan by substituting buttermilk with soy milk / almond milk or rice milk.
This has a shelf life of 5 days if wrapped well but can be refrigerated for longer shelf life (if there are any left ;)! )
I baked this loaf for a friend who was taking a road trip and she loved it! So guess it makes good travel food as well.

Makes 1 loaf
Ingredients Required:
Whole wheat flour- 2 cups
All purpose flour- 1 cup
Baking soda - 1 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1 tsp
Cinnamon - 3 tsp
Nutmeg - 1/2 tsp
Grounded cloves - pinch
Flax seed meal - 3 tbsp
Buttermilk - 1/2 cup
Vegetable oil - 1 cup
Vanilla extract - 2 tsp
Sugar - 1 cup
Brown Sugar - 3/4 cup
Shredded zucchini - 2 cups
Nuts - pecans/ walnuts/ almonds (optional)

How to make:
Take a large mixing bowl. Whisk together flour, baking soda, baking powder, salt,  and spices.
In another bowl whisk together flax seed meal, buttermilk, oil, vanilla, sugars. Mix thoroughly and then add the shredded zucchini and nuts.
Pour the wet ingredients to the dry ingredients and fold gently but thoroughly.  Make sure everything is blended in well.
Grease or line a loaf pan.
Spoon the batter in the loaf pan.
Place in a preheated oven of 350 F for 1 hour or till an inserted toothpick cones out clean.
Allow to cool in pan for 20 minutes.
Invert on to a cooling surface and cool completely.
Slice and serve!

Sending this to the following events:
Come join us for Breakfast
Healthy Breakfast Recipe
Healthy Diet Event
Bake Fest #33