Food recipes
Zucchini Everything Bread
Zucchini Everything Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium alumi...
Zucchini Everything Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
seeds, flaxseed
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
sugars, granulated
sugars, brown
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
nuts, pecans
Directions:
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan.
Set aside.
In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices.
Set aside.
In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars.
Whisk thoroughly, then add the shredded zucchini, cherries and nuts.
Pour the wet ingredients into the dry ingredients and fold together with a spatula.
Make sure all of the flour is thoroughly incorporated into the batter.
Spoon batter into prepared pan and place in the oven.
Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Make sure to wait until fully cooled to slice into it!
This bread will last, well wrapped, at room temperature, for up to 4 days.
You can always make a double batch and freeze a loaf for later as well.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
seeds, flaxseed
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
sugars, granulated
sugars, brown
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
nuts, pecans
Directions:
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan.
Set aside.
In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices.
Set aside.
In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars.
Whisk thoroughly, then add the shredded zucchini, cherries and nuts.
Pour the wet ingredients into the dry ingredients and fold together with a spatula.
Make sure all of the flour is thoroughly incorporated into the batter.
Spoon batter into prepared pan and place in the oven.
Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Make sure to wait until fully cooled to slice into it!
This bread will last, well wrapped, at room temperature, for up to 4 days.
You can always make a double batch and freeze a loaf for later as well.
Enjoy!