RECIPE: REC: Whole Wheat Zucchini Banana Bread, T&T.......

[barbara-in-va]

Always in search of new, not so fat and calorie laden breads for DH's breakfast. I found this on RecipeSource and made it the other day. It is suprisingly moist and delicious. I added 1/4C ground flax seed with the dry ingredients and baked in 2 8x4 loaf pans.

LINDA'S WHOLE WHEAT ZUCCHINI-BANANA BREAD

2 Eggs

1 c Applesauce (I used 100% apple applesauce, no sugar added)

2 t Vanilla

1 1/2 c Sugar

2 c Grated Zucchini

1 sm Mashed Banana (Soft)-- almost rotten as NLB would suggest

2 c White Flour

1 c Whole Wheat Flour

1 t Baking Power

3/4 t Baking Soda

1 t Cinnamon

3/4 t Salt

1 c Chopped Nuts (I always toast mine first)

1/2 c Golden Raisins

1/2 c Dark Raisins

* This recipe uses applesauce instead of oil to reduce total fat*

Beat eggs. Add the applesauce, vanilla, sugar, zucchini and banana.

Mix together well and add remaining ingredients.

Pour into 2 greased and floured loaf pans (approx. 3x9x3 deep.)

Preheat oven to 350°F and bake for 45 minutes to 1 hour, or until toothpick inserted in center comes out clean.

 

[barbara-in-va]

REC: Oatmeal Loaf, T&T....

This one came from James McNair's Breakfast. He suggests serving with Apple Butter or Lemon or Lime Curd. DH gets it straight, packed inside a sandwich bag, for breakfast.

Oatmeal Loaf

1 1/2 C regular rolled oats
1 1/2C buttermil
3/4 C whole wheat flour
3/4 C flour
3/4 t salt
1 1/2 t ginger
3/4 t fresh grated nutmeg
2 1/2 t baking powder
1/2 t baking soda
1/3 C canola oil
1/3 C maple syrup
2 eggs
1 C raisins

In a bowl, combine the oats and buttermilk and let stand to soften the oats, about 30 minutes.

Preheat oven to 350°F. Grease and flour, or spray with non stick spray, a 9x5 loaf pan.

In another bowl, combine the flours, salt, ginger, nutmeg, baking powder and baking soda, stir to blend well. Set aside.

Add the oil, syrup and eggs to the soaked oats and mix well. Add the flour mixture and stir until the ingredients are just blended, then stir in the raisins. Spoon into the prepared pan. Bake until a wooden skewer inserted in the center comes out clean, about 1 hour. Transfer to a wire rack to cool for 10 minutes, then turn out onto the rack to cool a few minutes longer. Serve warm or at room temp.

 

[angak]

Thanks Barbara. I'm always looking for low sugar/low fat recipes and these look great.

 

[anna_x]

This looks yummy. I'll try it! Thanks! NT