Doctor's Review: Medicine on the Move

June 25, 2017

© Maya Visnyei

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Zucchini bread

Prep time: 20 minutes Total time: 1 hour 20 minutes


1½ c. (375 ml) all-purpose flour
¾ c. (180 ml) whole-wheat flour
¼ c. (60 ml) wheat bran
1 tsp. (5 ml) salt
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) ground cinnamon
½ tsp. (2.5 ml) ground nutmeg
2 eggs
½ c. (125 ml) granulated sugar
½ c. (125 ml) Greek yogurt
¼ c. (60 ml) vegetable oil
2 tsp. (10 ml) vanilla extract
2 c. (500 ml) grated zucchini
½ c. (125 ml) grated carrot
1 c. (250 ml) raisins
½ c. (125 ml) chopped dried apricots
½ c. (125 ml) chopped pecans

Preheat the oven to 350°F (180°C). Lightly grease a 9- x 5-inch (23- x 13-cm) loaf pan.

In a large bowl, whisk together both flours, the wheat bran, salt, baking powder, baking soda, cinnamon and nutmeg.

In another bowl, mix together the eggs, sugar, yogurt, oil and vanilla until well combined. Add the dry mixture to the wet and stir to combine well. Stir in the zucchini, carrot, raisins, apricots and pecans until everything is evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Cool in the pan for 15 minutes before turning the loaf out onto a rack to cool completely. Loaf will keep in an airtight container or wrapped in plastic wrap for 1 week. Makes 1 loaf or 6 mini loaves.

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