Yummy Bread - Week 3

Here is this week's yummy, HEALTHY bread recipe.  This is a favorite around this house, my little one loves this bread!

Healthy Zucchini & Pumpkin Spice Bread - Adapted from Martha Stewart




Ingredients

• Nonstick cooking spray
• 1 large zucchini (you could even do half zucchini and half carrot)
• 1/2 cup packed light-brown sugar
• 1 tablespoon granulated sugar
• 1/3 cup coconut oil
• 1/2 cup pureed pumpkin
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 teaspoon salt

Directions

1.  Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.

2.  Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

3.  Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing