Thursday, July 9, 2009
Every vegetable enthusiast has a special place in her heart for the humble zucchini bread. It's one of those cherished ways to make a dent in the inevitable onslaught of summer squash, and it's always fun to sneak healthy (green!) food into baked goods. The only problem is that most zucchini breads have a lot of white. White flour and white sugar, that is. It's really hard to find a recipe that uses 100% whole wheat flour, people just seem afraid that the result will be inedible without some refined, bleached flour. In the pursuit of a healthier, happier zucchini bread, I decided to take on those critics. Also, I still have the better half of a 50 lb bag of whole wheat flour in my kitchen cupboard. Full disclosure.
I'm not going to lie, I'm really proud of this recipe. It was, as these things have been going lately, greatly accidental, but this time I measured my ingredients and was rewarded with something well worth making and passing on. In addition to using only whole wheat flour, I used maple syrup instead of white sugar, and I used a combination of fats - good cream butter and some raw coconut oil, melted down and mixed with fresh eggs. I added the zest and juice of one lemon (note to parents: bring more lemons when you visit, I'm almost out! And some figs, while you're at it!). It's all pretty simple, but, trust me here, this is the best zucchini bread ever. Hands down. And packed into the whole-wheat,maple-y goodness is 3 packed cups of grated zucchini. I don't really know what made it so good, but it's moist, decadent, and just the right mount of sweet. I think this will become a summer staple around my house, and it should freeze really well.
Lesson learned, we shouldn't be afraid of 100% whole wheat. It can lead to some pretty fabulous recipes.
100% Whole Wheat Maple Zucchini Bread
1/2 cup melted butter
1/2 cup raw coconut oil, melted
1 1/4 cup real maple syrup
Zest and Juice of 1 Lemon
3 cups well packed Shredded Zucchini
2 1/2 cups Whole Wheat Flour
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
Preheat oven to 325.
In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!