| Title: | Zucchini Bread |
| Category: | Breakfast - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 c whole wheat flour
2 t baking powder
1 t baking soda
1/2 t cinnamon
1/4 t ground cloves
1 1/2 c shredded zucchini
1/2 c unsweetened applesauce
1/4 c clean apple juice concentrate- thawed (undiluted)
1/4 c pure maple syrup
1 T organic canola or safflower oil
1 t vanilla extract
1/2 c chopped walnuts
|
| Directions: | Preheat oven to 350F. Mist an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray and set aside. Place flour, baking powder, baking soda, cinnamon, and cloves in a large mixing bowl, and stir together using a dry wire whisk. Place remaining ingredients, except walnuts, in a separate bowl, stir together until well combined. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir in walnuts, and mix until they are evenly distributed. Spoon batter into prepared loaf pan. Bake on center rack of oven for about 50 to 55 minutes, or until cake tester inserted in the center tests clean. Turn bread out onto a cooling rack and let cool completely before slicing or storing. Wrap cooled bread tightly. It will keep at room temperature up to 3 days, or refrigerate up to 7 days. |
| Makes: | 1 loaf |