Tuesday, August 17, 2010

Whole-Grain Zucchini Apple Bread

This recipe is from my clean eating magazine that I rave about.  I kept everything the same except I added 1/2 tablespoon of baking splenda and used the food processor for the apple and zucchini.  Thanks to Andie for inspiring this recipe with her HUGE zucchini from her garden (also referred to as our private farmer's market in the office).

Pam cooking spray (Baking if you have it)
1 1/4 cups whole-wheat flour
1/4 cup spelt flour (I found this at our specialty grocery store - Stauffers.  The brand that we use is called Red Mill.  You can find it here)
2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp ground cinnamon
1/4 tsp fine sea salt (we use the kind that has the grinder on it)
1 granny smith green apple (finely grated in food processor)
1/2 large or 1 small zucchini (finely grated in food processor)
1 egg
1/2 cup of low fat plain greek yogurt
1/4 cup honey

Preheat oven to 350 degrees.  Spray 8x4 or 9x5 inch loaf pan with cooking spray.
In large bowl, mix together flours, baking powder, baking soda, cinnamon, salt and splenda.  Set aside.
In a separate bowl, whisk together grated apple, grated zucchini, egg, yogurt and honey.
Add wet ingredients to dry ingredients and mix until combined. 
Spread batter into prepared pan and bake until golden brown. 45-50 minutes total.  Serve warm with margarine.

Ryan: It's good.  But basically, it's like a sweet wheat bread if I had to describe it.  That wheat taste makes it a little funky, but it's good.  Visually, it looks like a tuna salad loaf.  (That's a direct quote folks!)
Mel: Not my cup of tea.  Close enough to sweet apple bread, but not quite there.  It either needs to be more savory or a full on sweet bread.  Next time, I might use less yogurt and add another fruit like some raisins.  It was easy enough to make though!  Let me know if you try it and what your review is.

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