Saturday, March 16, 2013

Recipe: Zucchini Muffins/Bread (With Chocolate & Walnuts)

If you have never had Zucchini Bread, then you haven't lived yet. The zucchini makes the bread really moist and delicious. I have previously posted another version of Zucchini Bread, but I think this one is even better!

This is my first time baking with Sugar in the Raw and I think it really added to the flavor of this bread in a positive way. (Side note about Sugar in the Raw: It is still sugar. It is not 'healthier.' It is simply less refined and retains some molasses.) I am not *against* Splenda, but I have been trying to use natural products as much as I can lately. I have been putting honey in my tea and espresso instead of Splenda. I haven't baked in a while, but I think I will be sticking with Sugar in the Raw because I really like its flavor.

I loosely adapted this recipe from one posted on I am not claiming this recipe since I changed very little.


-1 1/2 cup Whole Wheat Flour
-3/4 cup Sugar in the Raw (or whatever sugar you have)
-1/4 tsp Baking Soda
-1/2 tsp Baking Powder
-1/4 tsp Salt
-1 1/2 tsp Ground Cinnamon
-1 Whole Egg (Vegan option, in place of egg/egg white: 1/2 cup unsweetened applesauce)
-1 Egg White
-2 1/4 cup Zucchini, fresh, grated
-1/4 cup Oil (I used a little less than this)
-1 1/2 tsp Vanilla
-1/4 cup Walnuts, chopped (optional)
-1/4 cup Mini Chocolate Chips (optional)

-Pre-heat oven to 350F
-Mix all dry ingredients together
-Mix all wet ingredients together
-Combine wet and dry ingredients together until all dry ingredients are moist
-Prepare baking pans by spraying with Pam or something similar
-Pour into pans and bake for:
--Mini Muffins: 20-30 minutes
--Regular Muffins: 30-40 minutes
--Bread Loaf: 45-60 minutes
(It is fully baked when you poke the center with a toothpick and nothing comes out on the toothpick)

What is one of your favorite bread recipes?

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