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Zucchini Carrot Spice Bread Recipe
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Healthy Zucchini Carrot Spice Bread
by Jennifer A. Wickes
© 2005
It is when autumn begins that I feel best. Warmer clothes come out from the back of the closet, apples are ready for picking, hay rides
to pumpkin patches, apple cider, Halloween parties, leaves falling and the smell of smoke coming from the neighbor's chimney.
It is at this time of year that baking appeals to me most and for my
health, should be avoided. When I was pregnant with my first son, conveniently due in October, I decided that I was going to eat
better. Being I was hypoglycemic, sweets were already a challenge, and now a baby was coming! I began to research on how to improve
recipes, or should I say, make them healthier.
I learned that to avoid oil in a baking recipe, you could use
applesauce or pureed pumpkin as a replacement. I also found out that you could use applesauce as a replacement for sugar. If you want to
avoid eggs, tofu is a suitable replacement. By adding some soy flour you are adding protein. Changing recipes is really not that easy, as
you change the texture and consistency. Sometimes, you can get away with doing a measure to measure for replacements, sometimes you
cannot and can only substitute part of the ingredients as the recipe may not rise correctly or taste well. You have to learn the fine
balance of when you need to lower the temperature and cook the item longer, or when you need to add more flour or
leavener.
As time has progressed, I finally fine-tuned this recipe. It is
delicious, healthier and easy to prepare. The spices make it warm and make me feel like autumn is upon us. Sometimes I have this in the
morning for breakfast, and sometimes I invite my friend over for an afternoon coffee and a snack.
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Zucchini-Carrot Spice Bread
1 1/2 cups zucchini -- shredded
1/2 cup carrot -- shredded
1/2 teaspoon salt
3 cups unbleached flour -- sifted
1/4 cup soy flour
1/2 tablespoon baking soda
1/2 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
3 large eggs
1 cup applesauce
1 cup brown sugar
1 cup canned pumpkin
2 1/2 teaspoons vanilla extract
1/2 teaspoon lemon peel
1 cup walnuts -- chopped (optional)
1 cup raisins -- optional
Preheat the oven to 350 degrees (for a glass loaf pan, reduce the heat to 325°). Grease and flour two 8x4 inch loaf pans.
Clean the zucchini, cut off the ends, and shred using a grater. Peel the carrots, trim off the ends and shred with a grater. Mix the
zucchini and the carrot with 1/2 teaspoon of salt. Place in a colander with a heavy pot on top. Allow to sit for 20 minutes. This
will help rid the vegetables of excess water.
Sift together the flour, soy flour, baking soda, baking powder and spices. Mix thoroughly. Set aside.
Beat the eggs until frothy. Add the applesauce a little at a time and beat well. Then, add the sugar. While still beating, add the pumpkin.
Mix in the vanilla and the lemon peel. When thoroughly mixed, add the carrot and zucchini.
Add the dry ingredients a little at a time. Be careful not to over mix. Slowly mix in the nut and raisins.
Pour into prepared pans.
Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Place on a rack to cool for 10 minutes, then remove
from the pans and cool completely.
Store in a refrigerator wrapped in waxed paper, then in foil.
Yield: 2 loaves (20 servings)
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Our Thanks to:
Jennifer A. Wickes is a freelance food writer, recipe developer and cookbook reviewer. She has written several
eBooks, and has had numerous articles and recipes in printed publications, as well as on-line. She is working on her first cookbook. For more information
about Jennifer or her work, please visit her home page: http://home.comcast.net/~culinaryjen/Home.html
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