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 A doubled recipe fit perfectly in my Wilton 16" long pan, for nut bread for a crowd! |
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I haven’t tasted a better zucchini quick bread than this. The moist golden loaf makes a great seasonal or hostess gift. I almost tampered with perfection on my trial run with the recipe (from Lou Seibert Pappas’ A Harvest of Pumpkins and Squash), but then decided to go with the original version, and am I ever glad I did - it’s delightful. The balance of spice with brown sugar, and the crunch of toasted sunflower seeds - in a word - divine! This is now my zucchini nut bread recipe keeper!
Ingredientes
- 1 medium zucchini (about 8 ounces - I used 2 cups) finely shredded
- 3/4 cup raw sunflower seeds, divided
- 2/3 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs, beaten
- 1 1/2 cups all-purpose flour (may be 1/2 white whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/2 cup golden raisins
Direcciones
- Drain zucchini over a strainer for 20-30 minutes.
- Grease and flour one 9-by-5-inch loaf pan. Toast 1/2 cup of sunflower seeds and set aside. Heat oven to 350 degrees F.
- In a large bowl combine the oil, granulated and brown sugars, eggs, and beat until thoroughly blended.
- In medium bowl stir together the whole wheat and all-purpose flours, baking powder, baking soda, salt, cinnamon and allspice.
- Add flour mixture to egg mixture and beat til smooth.
- Stir in vanilla, raisins, drained zucchini and the toasted 1/2 cup sunflower seeds.
- Scrape the batter into prepared pan and smooth the top. Sprinkle with the remaining untoasted 1/4 cup raw sunflower seeds.
- Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Remove from pan and let cool completely on the rack.
- Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 388 | |
| Calories from Fat 239 | 62% |
| Total Fat 26.77g | 33% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.05g | |
| Cholesterol 35mg | 12% |
| Sodium 271mg | 11% |
| Potassium 134mg | 4% |
| Total Carbs 35.57g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 21.71g | 14% |
| Protein 3.09g | 5% |
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