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Posted: November 9, 2018
Recipe by: Yelena Strokin
Source: "Ancient Grains for Modern Meals" by Maria Speck
With the richness of whole wheat flour, texture of chopped pecans, and flavor of fresh mint and raisins, this zucchini quick bread is particularly healthful and tasty! It's a great bread to serve your family for breakfast or snack!
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Serves
4-6

Ingredients:

  • 1/4 c. unsalted butter, melted
  • 1 c. white whole wheat flour
  • 1/2 c. whole wheat pastry flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. loosely packed grated zucchini (about 2 small ones)
  • 1/2 c. loosely packed chopped fresh mint
  • 1/2 c. golden raisins
  • 1 tbsp. freshly squeezed lemon juice
  • 3 large eggs, at room temperature
  • 1/4 c. extra-virgin olive oil
  • 3/4 c. packed light brown sugar
  • 1 1/2 tsp. vanilla extract
  • 1 c. coarsely chopped toasted pecans, plus some halves for garnish

Directions:

  1. 1. Preheat oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.
  2. 2. In a bowl, stir together flours, baking powder, and salt. In a separate medium bowl combine the zucchini, mint, lemon zest and lemon juice.
  3. 3. In the bowl of an electric mixer fitted with the flat beater, beat the eggs until blended. Add the olive oil and brown sugar then beat until the mixture becomes thick and foamy, about 3-4 minutes.
  4. 4. Add the buttermilk and beat just until combined. Then add the melted butter and vanilla extract and also beat just until combined. Add the zucchini mixture and flour mixture, mix until just blended. Do not over-mix.
  5. 5. Using a rubber spatula fold the nuts (Original recipe in the book calls for walnuts, I used pecans). Gently press 4-5 pecan halves across the top.
  6. 6. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean.
  7. 7. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.

Author's Notes:

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

Images:

Sweet Zucchini Bread with Mint
Sweet Zucchini Bread with Mint
Sweet Zucchini Bread with Mint
Sweet Zucchini Bread with Mint
Sweet Zucchini Bread with Mint

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Sweet Zucchini Bread with Mint

Source: "Ancient Grains for Modern Meals" by Maria Speck

  • Prep
    30 minutes
  • Total Time
    1 hour and 30 minutes
  • Serves
    4-6

Description

"With the richness of whole wheat flour, texture of chopped pecans, and flavor of fresh mint and raisins, this zucchini quick bread is particularly healthful and tasty! It's a great bread to serve your family for breakfast or snack!"

Ingredients

  • 1/4 c. unsalted butter, melted
  • 1 c. white whole wheat flour
  • 1/2 c. whole wheat pastry flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. loosely packed grated zucchini (about 2 small ones)
  • 1/2 c. loosely packed chopped fresh mint
  • 1/2 c. golden raisins
  • 1 tbsp. freshly squeezed lemon juice
  • 3 large eggs, at room temperature
  • 1/4 c. extra-virgin olive oil
  • 3/4 c. packed light brown sugar
  • 1 1/2 tsp. vanilla extract
  • 1 c. coarsely chopped toasted pecans, plus some halves for garnish

Directions

  1. 1. Preheat oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.
  2. 2. In a bowl, stir together flours, baking powder, and salt. In a separate medium bowl combine the zucchini, mint, lemon zest and lemon juice.
  3. 3. In the bowl of an electric mixer fitted with the flat beater, beat the eggs until blended. Add the olive oil and brown sugar then beat until the mixture becomes thick and foamy, about 3-4 minutes.
  4. 4. Add the buttermilk and beat just until combined. Then add the melted butter and vanilla extract and also beat just until combined. Add the zucchini mixture and flour mixture, mix until just blended. Do not over-mix.
  5. 5. Using a rubber spatula fold the nuts (Original recipe in the book calls for walnuts, I used pecans). Gently press 4-5 pecan halves across the top.
  6. 6. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean.
  7. 7. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.

Author's Notes

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

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