Finally! I have been working on this recipe all summer long trying to get it just right. I wanted a bread that was moist and amazingly delicious, without all of the fat and sugar that is traditionally in zucchini bread. There were a few attempts that were palatable, but not quite there, and a few that just went directly into the compost. I finally hit on the right combination. Unfortunately I could eat this bread all day long now, and even though it is low-fat, low-sugar and entirely whole grains..... ya, it still has calories, so I don't think a whole loaf would look so great on the backside.
Ingredients:
3 Cups Grated Zucchini
4 Egg Whites
2 Whole Eggs
3/4 Cup Honey
1/2 Cup Canola Oil
1/2 Cup Applesauce
1/2 Cup Light Sour Cream
1/4 Cup Brown Sugar
1 Tb. Vanilla
1 Cup Oats
3 Tb. Vital Wheat Gluten
1 Tb. Cinnamon
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Cloves
3 Cups Whole-Wheat Flour
1 Cup Chopped Pecans (Optional)
Directions:
Preheat oven to 350 degrees. Grate your zucchini and put in the sink in a colander to drain while you get the rest of the wet ingredients ready - this is especially important if you are using zucchini from your garden that has gotten away from you and is too big. The bigger the zucchini, the more water it has and will throw your recipe off.
In a large mixing bowl, whisk together the egg whites, whole eggs, honey, canola oil, applesauce, sour cream, brown sugar and vanilla until well mixed. Press the zucchini in the colander with your hand to force out any remaining water and stir the zucchini and oats into your wet ingredients. Allow this to sit for at least 10 minutes to soften the oats and allow them to soak up a bit of the moisture. This is a great time to clean up the mess in the kitchen you have made thus far. You can also get your bread pans ready.
Spray two bread pans with non-stick spray. Then, cut out a piece of waxed paper just big enough to line the bottom of each pan. Since this bread is low-fat, if you don't line the bottom of the pans with the waxed paper it will stick. Yes, I am speaking from experience here. With the waxed paper on the bottom, when it comes out of the oven all you have to do is run a knife along the sides of the pan and it comes right out.
Now your oats should be nice and soft. Whisk in vital wheat gluten, cinnamon, baking soda, baking powder, salt, nutmeg and cloves until everything is well blended. Stir in your whole-wheat flour and pecans if you are using them. The pecans are amazing in this bread, but if you are watching your calories keep them out, the bread will be just as good without them.
Pour the batter evenly in your two prepared bread pans and bake in your pre-heated oven for 1 hour, or until toothpick inserted in center comes out clean.
Let your bread set in the pans for about 10 minutes, then run your knife along the sides of the pan and dump your bread out. Another important tip: don't forget to peel the waxed paper off the bottom of the bread. Yes, this is from experience as well. I couldn't figure out why my bread wasn't cutting properly, and I thought I had burned the bottom or something..... duh! paper.
Once your bread has cooled store it in the refrigerator as it will last longer this way.
