Food recipes
Easy Zucchini Walnut Bread
Easy Zucchini Walnut Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, ginger, gro...
Easy Zucchini Walnut Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english
oil, canola
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
Directions:
Preheat the oven to 350F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, ginger and cinnamon.
Add the grated zucchini and chopped walnuts to the dry ingredients and stir until everything is covered in the dry ingredients.
In a separate smaller bowl, whisk together the canola oil, maple syrup, almond milk, applesauce and vanilla.
Add the wet ingredients to the dry ingredients in the large bowl and stir until just combined.
Pour the batter into a 9x5 loaf pan and bake for 45-50 minutes.
The loaf is done when you poke it with a toothpick and it comes out clean.
Allow to cool completely before removing from the loaf pan and slicing.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english
oil, canola
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
Directions:
Preheat the oven to 350F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, ginger and cinnamon.
Add the grated zucchini and chopped walnuts to the dry ingredients and stir until everything is covered in the dry ingredients.
In a separate smaller bowl, whisk together the canola oil, maple syrup, almond milk, applesauce and vanilla.
Add the wet ingredients to the dry ingredients in the large bowl and stir until just combined.
Pour the batter into a 9x5 loaf pan and bake for 45-50 minutes.
The loaf is done when you poke it with a toothpick and it comes out clean.
Allow to cool completely before removing from the loaf pan and slicing.