… So Many Vitamins in One Little Loaf!
This week I made a green juice with so much heartiness to it that I knew I had to use the remaining pulp in a recipe that would lend itself to the non-sweet and more “wholesome” tones the juice portrayed. What lends itself to those veggie flavors better than a hearty zucchini bread! This turned out to be the perfect complement of flavors and textures. I love how the photo of the bread seems to express the pulp and zucchini almost bursting through the “bread” holding it all together. A couple of slices in the morning with a schmear of cream cheese (or a non-dairy substitute) or nut butter accompanied by a glass of juice and you’ve got a breakfast to keep you satisfied and sharp all morning long. Giving this bread a little brushing of melted butter (Earth Balance is yummy) then a brown crusting on a hot skillet and the flavors turn more autumn-like. Delicious!
Bake time: 50-60 minutes
Oven temp: 350ºF
1 1/2 cups gluten-free all-purpose flour – I like Bette’s Gourmet 4 Flour Blend by Authentic Foods
1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup granulated sugar
2 eggs or egg substitute equivalent – I like to use Egg Beaters (real egg whites)
6 Tablespoons cooking oil
1 cup (packed) grated, unpeeled zucchini – about 1 medium zucchini
1 teaspoon vanilla
1 cup pulp from Carrot, Broccoli, Apple, Spinach … Wow, That’s Green! juice*
Preheat oven to 350ºF. Line a 9x5x3 loaf pan with parchment paper.
In a large mixing bowl, combine flour, guar gum, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. Whisk together.
In a medium bowl or large mixing cup, combine eggs, oil, zucchini, vanilla and pulp. Whisk together. Pour this mixture into dry mixture and stir vigorously with spoon until thoroughly blended. (This can be done in a stand mixer as well.) Mixture will be thick.
Pour batter into prepared loaf pan. Bake approximately 50-60 minutes or until toothpick inserted in center of loaf comes out clean.
Remove from oven and let rest in pan on a cooling rack about 15 minutes. Gently lift parchment and bread out of pan, remove parchment from bread, and continue cooling bread on rack until completely cool.
*Carrot, Broccoli, Apple, Spinach … Wow, That’s Green! juice (Posted on Facebook 9/7/12)
1 cup broccoli florets
1 cup (packed) fresh baby spinach leaves
1 Pink Lady (or another sweet) apple
Juice and reserve pulp for Zucchini Bread w/Pulp recipe above.
What’s your favorite sweet bread recipe?
Safe food is a journey … Thrive!™