Zucchini Quick Bread
A moist, slightly sweet zucchini bread with a crunchy crust, made without any added oil or butter. A perfect snack for any time of day.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- Mixing bowls
- wire rack
Ingrediënten
- Nonstick cooking spray
- 1 banana mashed
- ¾ cup 170 g soy or other nondairy yogurt
- ½ cup 112 g unsweetened applesauce
- ½ cup 168 g brown rice syrup
- 2 teaspoons pure vanilla extract
- 2 cups 240 g whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup 98 g shredded zucchini
- ½ cup 60 g walnut pieces
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a loaf pan with nonstick spray.
- In a mixing bowl, combine the mashed banana, yogurt, applesauce, brown rice syrup, and vanilla.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Gently fold in the shredded zucchini and walnut pieces.
- Pour the batter into the prepared loaf pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a dollop of nondairy butter or a spoonful of jam for a cozy afternoon snack.
Wine Advice:
Pair with a lightly sweet white wine like Pinot Grigio or a fruity Rosé for a refreshing treat.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 5 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.3 g
