2 c Unbleached all-purpose flour
1 c Whole wheat pastry flour
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 c Pecans; chopped (optional)
1 lg Egg plus 1 egg white; or 1
-tbs. egg replacer mixed
-with 4 tbs. water
1 c Brown sugar; packed
1 c Skim milk; rice milk or
-soymilk
1/2 c Unsweetened applesauce**–
-see My Notes
2 ts Vanilla extract
2 c Zucchini; shredded(1 medium)
Preheat oven to 350 degrees. Grease 9- by 5-inch loaf pan and set aside.
In large bowl, mix both flours, baking powder, cinnamon, baking soda and
salt. Add pecans if using. Make well in center of mixture.
In small bowl, lightly beat egg and egg white (or Egg Replacer if using).
Stir in sugar, milk, applesauce and vanilla until blended. Stir in
zucchini. Add to dry ingredients and stir just until blended.
Pour batter into prepared pan. Bake 1 hour or until tester inserted into
center comes out clean. Remove to wire rack and cool for 10 minutes. Turn
out onto rack, invert right-side up and cool completely. Makes 16 slices.
Nutrition per serving (according to the author): 138 calories; 4G protein;
O.7G total fat (0 sat fat); 29G carb; 11 MG chol; 165 MG sod; 2G fiber.
ovo-lacto/vegan
Variations: For carrot bread, substitute 2 cups grated carrots for the
zucchini and raisens for the nuts.
To make carrot-zucchini bread, use 1 cup grated carrot and 1 cup grated
zucchini.
My notes: **I used sweetened applesauce (which I will do again in future)
and I did use pecans. I split the batter into 2 smaller pans and still the
outside cooked fast and the inside seemed underdone (I should note that I
took the bread out of the oven at 55 minutes — instead of the full 60, but
the outside looked over done so I decided to risk it. Next time I will just
let it go the full time, I guess.) The flavor is fantastic…not horribly
sweet or cloying. The interior moistness lessened by the next day. I like
this recipe enough to make it again.
Typos by Brenda Adams adamsfmle@sprintmail.com; mc and eat-lf posted
8/28/97
Yields
16 Servings