Zucchini Walnut Bread

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Zucchini Walnut Bread

 

 

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 cup light walnut oil or safflower oil

1/2 cup maple syrup

1/4 cup plain soy milk

1/4 cup apple juice

1 cup grated zucchini

1/2 cup walnuts, toasted and chopped

 

Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside

one tablespoon of grated zucchini for garnishing the top.

 

Mix dry ingredients in a large bowl. Whisk wet ingredients in a

medium bowl and add to dry. Stir just enough to incorporate all

ingredients, then srit in zucchini and nuts.

 

Transfer mixture to loaf pan and distribute remaining zucchini over

the surface. Bake until golden, about 45 minutes.

 

Allow loaf to cool in pan for about ten minutes, then turn out and

let cool on a wire rack.

 

Lemon Maple Glaze

1/4 cup maple syrup

2 Tbsps. lemon juice

 

Bring glaze ingredients to a boil in a small saucepan, then turn heat

down and simmer for about five minutes. Brush surface of cake with

glaze.