Friday, October 4, 2013
Pumpkin Zucchini Bread
As indulgent as this may sound, this recipe is actually very healthy. By replacing some of the eggs with egg whites, using mostly whole wheat flour in place of white flour and relying on pumpkin to moisten the cake instead of oil, you end up with a healthy but still incredibly tasty dessert! Thanks for the recipe mum!
Pumpkin Zucchini Bread
(Yields 2 loaves)
Ingredients:
- 2 cups whole wheat flour
- 2/3 cup white flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 Tbsp. ground cinnamon
- 3 egg whites
- 1 egg
- 1 1/3 cup sugar
- 2 tsp. vanilla
- 1/4 cup vegetable oil
- 3/4 cup pumpkin puree
- 2 cups zucchini, shredded (I used 1 medium zucchini)
- 1/2 cup walnuts, chopped
- 2/3 cup golden raisins
Directions:
- Preheat oven to 350°F. Spray two 8x4-inch bread pans with non-stick spray
- Whisk flours, salt, baking soda, baking powder and cinnamon together; set aside
- Shred zucchini (I used a food processor); set aside
- In a mixing bowl, beat egg whites until frothy. Add sugar, whole egg, vanilla, oil and pumpkin
- Gradually add dry ingredients
- By hand, stir in the shredded zucchini, chopped walnuts and raisins
- Pour into two greased loaf pans
- Bake for 50-60 minutes or until bread is springy to the tough and a cake tester inserted into the bread comes out clean
And here is the finished product!
Enjoy and thanks for reading!
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I will be making this recipe tonight and taking it camping over the weekend. This sounds amazing!
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