Zucchini Bread
Ingredients
- 1 1/2 cups Whole wheat pastry flour OR 3/4 c whole wheat flour & 3/4 cup all purpose white flour
- 1/2 cup Wheat germ toasted
- 1/2 cup Light brown sugar
- 1/4 cup Ground flax seed
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 large Egg (or 2 egg whites, or . cup cholesterol-free egg substitute)
- 1/4 cup Canola oil
- 1/4 cup Milk
- 1 teaspoon Vanilla extract
- 1 1/2 cups Zucchini, grated unpeeled
- 1/3 cup Raisins
Instructions
- 1. Preheat oven to 325? F. Spray a 9-inch x 5-inch glass loaf pan with cooking spray or lightly oil it.
- 2. In a large bowl, gently whisk together the dry ingredients (flour through cinnamon) in a large bowl.
- 3. In a medium bowl, combine remaining ingredients. Add to dry mixture and stir gently until all ingredients are moistened. Batter will be thick. Spread batter into prepared loaf pan.
- 4. Bake at 325? F for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for about 10 minutes, then remove loaf and cool completely. Wrap in foil to store at room temperature for up to three days or freeze wrapped loaf in zip-lock freezer bag.
