Tag Archives: quick bread

Whole Wheat Zucchini Chocolate Chip Quick Bread

Posted in Breads, Breakfast, Simple and Delicious by

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Don’t you agree zucchini is one of the most underrated vegetables? It has a mild flavor that works well for slicing it up to enjoy with your favorite dip. It’s flavor could be amped by sautéing with garlic and other seasonings. It could be grated into pasta sauces and quick breads as a way to increase the nutritional value without altering the taste.

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Although my kids will eat pretty much any veggie, there are few veggies that I need to be creative with so I don’t have to listen to too much whining. 🙂 Zucchini is one of them! However, this quick bread with grated zucchini and chocolate chips was a winner! Yes, tiny specks of green did give away the hidden secret, they still continued to bite into the bread! This to me means a winning recipe.

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The original recipe is from King Arthur Flour website. I modified it only slightly by replacing some of the flour with ground flax. I did not add any nuts in this attempt, but I would love to throw in some chopped walnuts or pecans in my next batch.

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Give it a try! I think you will enjoy it!

Whole Wheat Zucchini Chocolate Chip Quick Bread

  • Servings: 12 slices
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Ingredients
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla
1 3/4 cups white whole wheat flour
1/4 cup ground flax
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini
1/2 cup semi-sweet chocolate chips

Preparation
1. Preheat oven to 350F.
2. Thoroughly whisk eggs, honey, oil, brown sugar and vanilla.
3. Sift together, salt, baking soda, baking powder and cinnamon. Stir in ground flax.
4. Add the dry mix to the wet ingredients, stirring till well combined.
5. Fold in zucchini and chocolate chips.
6. Transfer batter into a 9″ x 5″ lightly greased and floured loaf pan.
7. Bake for 50-55 minutes till top the bread is baked through.
8. Let cool in the pan for about 10 minutes. Then, remove from pan and let cool completely on a wire rack. Slice and serve or store well covered.

Sweet potato pie bread

Posted in Breads, Breakfast by

20140326_144813If you give me a choice between pumpkin and sweet potato pies, I would definitely pick the latter! Not that I don’t like pumpkin, but more like I have a little more love for sweet potato. I enjoy them so much that I can happily enjoy a bowl of plain roasted sweet potato – with absolutely nothing added in!

Sweet potato takes on a whole new flavor dimension and sweetness when you roast them in the oven. You simply scrub and wash them, wrap them in pieces of foil and bake for about 45 minutes at 375F. Voila! You have divinely flavorful bright orange spuds with caramelized sugars oozing out of them!). Roasted sweet potato can be used in soups and other dishes, but I chose to make a quick bread using them. Yes, you can certainly substitute canned version, but as you can imagine, oven roasted spuds taste far superior!

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This quick bread has notes of cinnamon, cloves, allspice and nutmeg. Next time, I will also add a bit of ground cardamom for an exotic flair. I replaced half the butter with pureed prunes. This not only reduced the amount of fat, but also added a rich color to the finished product. Also addition of sour cream in this recipe makes the bread very moist.

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Although my kids usually turn up their noses for roasted sweet potato, they devoured this bread. Certainly a keeper recipe!

Sweet potato pie bread

  • Servings: 12
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Ingredients
1/4 cup butter, softened
1/4 cup pureed prunes
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon soda
1/2 teaspoon salt
1 cut pureed roasted sweet potato
1/2 cup light sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup finely chopped pecans, optional

Preparation
1. Preheat oven to 375F. Lightly spray a loaf pan and set aside.
2. In a bowl, whisk together butter, pureed prunes and sugar.
3. Add eggs, one at a time, whisking to combine. Stir in vanilla.
4. Combine flour, baking soda, salt and ground spices.
5. Add the sweet potato and sour cream to the butter mixture.
6. Stir in dry ingredients just until combined. Stir in pecans if being used.
7. Scoop the batter into the loaf pan and smooth out the top.
8. Bake for about 45 minutes, till toothpick inserted in the center comes out clean.
9. Let cool and slice.