Apr. 28th, 2013

megido: (FFT: More things in heaven and earth.)


Hello friends!!! It has been a while, and there's not a lot to say except I got a KitchenAid stand mixer for Christmas and my mom got a food processor and it has been a constant struggle to not fill the house with elaborately-designed confections that will kill us. But we do have a Better Homes & Gardens cookbook that's filled with recipes geared at healthy eating, so we're trying to use our dangerous new tools for good and thus far it has not steered us wrong. This recipe is from that cookbook, with a couple minor changes for preference. I really like this bread because as sweetbreads go it's not too high in sugar but the orange flavor makes it taste sweeter than it is; plus, the addition of the zucchini (which you can't even taste) makes it super dense and provides fiber. 'u' This recipe becomes incredibly easy with the assistance of a food processor and stand mixer, but is totally doable without either.

Cranberry-Orange Zucchini Bread
From Better Homes & Gardens Eat Well, Lose Weight

INGREDIENTS
1 1/4 cups whole wheat flour (all-purpose is fine too)
1/4 cup flaxseed meal or wheat germ
1 1/2 teaspoons baking powder
1 teaspoon apple pie spice (cinnamon, nutmeg, ginger, allspice, cardamom)
1/4 teaspoon salt
2 egg whites (very significant! the zucchini will make the bread dense as heck, so the egg whites will add some fluffiness back into the texture; you won't get this same effect if you keep the yolks)
1 cup finely shredded zucchini (this is approximately one zucchini's worth, and if you don't have a food processor I recommend taking a grater or even a blender to it)
2/3 cup sugar (I used coconut palm sugar because I'm fancy but any kind is probably fine)
1/4 cup canola oil
1 teaspoon finely shredded orange zest (okay I completely disregarded this part and just zested an entire orange because I fucking love orange and I added a 1/4 teaspoon orange extract and it didn't take away from the other ingredients. But if you are not as huge a fan of orange as I am, it will probably still be good with one or two teaspoons)
1/3 cup dried cranberries

DIRECTIONS
Preheat oven to 350 F. Shred the zucchini and zest the orange. Grease the bottom and sides of an 8x4x2-inch loaf pan and set aside. (I used cooking spray) In a large bowl or your stand mixer, mix together the flour, flaxseed/wheat germ, baking powder, apple pie spice, and salt. Make a well in the center.

Add the egg whites and mix them for a bit so they can fluffify the batter. Mix in the shredded zucchini, sugar, canola oil, and orange zest. Stir until everything is moist but still lumpy. Stir in the dried cranberries. Spoon batter into the loaf pan and use a spatula to spread it out evenly.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes on a wire rack. EAT IT, IT'S GOOD FOR YOU :U

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Christi

September 2014

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