Zucchini Maple Bread
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
wheat germ
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
walnuts
chopped |
|
| ⅕ | cups |
raisins, seedless
|
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 | teaspoon |
sesame seeds
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
buttermilk
|
|
| 1 | tablespoon |
maple extract
|
* |
| 1 ½ | cups |
zucchini
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 59 | ml |
wheat germ
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
walnuts
chopped |
|
| 47 | ml |
raisins, seedless
|
|
| 15 | ml |
sesame seeds
|
|
| 5 | ml |
sesame seeds
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
buttermilk
|
|
| 15 | ml |
maple extract
|
* |
| 355 | ml |
zucchini
shredded |
|
Directions
Preheat the oven to 350℉ (180℃). Spray a loaf pan with Pam. Whisk the flours with the wheat germ, baking powder, baking soda and salt. Add the walnuts, raisins, and 1 tablespoon sesame seeds and toss gently. Set aside.
Beat the egg, egg white, sugars and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple extract and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined.
