This is yet another bread recipe that is delicious. And if you happen to be 'baking' on your stove top like me, know now that will look like every other bread that comes out of a frying pan sandwich, but you'll enjoy it.
(Adapted from allrecipes)
Ingredients
1 1/2 cups flour (I mix white & spelt)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 eggs
1/4 cup low-fat milk
1/4 cup canola oil
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts *optional*
*Yields: 1 loaf*
If making a loaf in the oven, preheat to 325 degrees (165 degrees C).
Grease and flour a 8x4-inch pan.
If you are 'baking' on the stove, grease two large frying pans. Don't preheat.
Sift flour, salt, baking soda, baking powder, and cinnamon into a bowl.
Beat eggs, milk, oil, sugar, and vanilla in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts.
Pour into your prepared pan, either one. If baking in the oven, bake for 40-60 minutes until a toothpick inserted comes out clean. If baking on the stove, pour into your first pan and use the second as a lid. Set your stove on low heat and let it cook for about 5-6 minutes. When the edges are beginning to crisp but the bottom has not yet burned, flip your pans so that the bottom becomes the top and vice-verse. Cook for another 5 minutes or so, or until a toothpick inserted comes out clean.
Either cool your oven pan on a wire rack for 20 minutes after baking, or flip your stove top bread onto a rack or wooden cutting board to cool.
Enjoy!
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| As seen in Eat Your Greens |
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