Better Zucchini Bread |
Ingredients:
1/4 cup soy milk
1 tsp apple cider vinegar
2 cups shredded zucchini (1 small zucchini)
1 cup dates
1 1/2 tsp vanilla
1/2 cup maple syrup
1/2 cup coconut oil (room temp)
1 cup whole wheat flour
1 cup oat flour
1 tbsp flax meal
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup raisins
Directions:
Preheat your oven to 400 degrees, and lightly spray a bread pan with cooking spray.
Combine the soy milk and the vinegar in a measuring cup, and set aside to let thicken and sour.
Shred the zucchini and reserve.
Blend the dates, vanilla, maple syrup and coconut oil in a powerful blender or food processor until smooth.
In a mixing bowl, mix the flours, flax meal, baking soda, salt and cinnamon. To these dry ingredients, add all of the wet ingredients, which are the soy milk, date paste and the zucchini. You can also dump in the raisins at the same time. Mix until it is all just combined. You will have a fairly thick dough. Press this dough lightly into the bread pan and bake for 1 hour. The bread is done when golden brown on the top, and a toothpick inserted into the middle comes out clean.
For 12 slices. Nutritional information from caloriecount.about.com.
Nutrition Facts | ||||||
Serving Size 78 g
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Amount Per Serving
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Calories
249
Calories from Fat
91
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% Daily Value*
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Total Fat
10.1g
16%
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Saturated Fat
8.0g
40%
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Trans Fat
0.0g
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Cholesterol
0mg
0%
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Sodium
207mg
9%
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Potassium
245mg
7%
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Total Carbohydrates
38.9g
13%
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Dietary Fiber
2.8g
11%
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Sugars
21.2g
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Protein
3.0g
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Nutrition Grade D
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* Based on a 2000 calorie diet
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