Monday, September 13, 2010

Zucchini Bread With a Hint of Orange and Spice

I do not believe in fat free baking.  However, I do believe in making baked goods as healthy as possible while still maintaining their integrity (so to speak).  This zucchini bread definitely does that.  It's my daughter's favorite breakfast food and I don't feel too bad giving it to her now and then.

Here is the recipe:

Zucchini Bread with Orange and Cinnamon

3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
zest of one orange
3 large eggs
1 c. vegetable oil
1 2/3 c. sugar
3 tsp. vanilla
4 c. grated zucchini

  1. Grease two standard size loaf pans.  Preheat oven to 325 degrees F.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and orange zest (if you whisk this, you don't need to sift)
  3. Whisk together eggs, oil, sugar, and vanilla.  Mix wet ingredients into dry just until they are incorporated.  Don't overmix.  Fold in zucchini.
  4. Pour batter into prepared pans and bake for 45-50 minutes or until cake bounces back when pressed in center. 
See, not too bad, eh?  Tons of fiber from the zucchini and the whole wheat flour and just enough sugar to make it slightly sweet.  Adding the orange zest, cinnamon, and vanilla give it lots of flavor.  The bread still turns out light, moist, and delicious and not a dense lump like so many "health" foods out there.


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