Zucchini Walnut Bread - CEiMB

Some of you know of CEiMB Craving Ellie in My Belly, a group who cook and bake recipes of Ellie Krieger. Ellie is known for her healthy cooking and healthy living and most of us found not only were these dishes healthy, they were also delicious.


 Our group has had a quiet time and we are now getting back to our cooking and fun. If you would like to join us, please let any of the members know and we will speak to Margaret, our fearless leader.


The group posts a particular recipe on the last Friday of the month. For the remainder of the month, the linky is open for all Ellie Krieger recipes. I am using Ellie's newest book, Comfort Food Fix. This is the second book, I am working from. You will find many recipes online,as well. 


Tonight, I made a Zucchini-Walnut Bread with pecans instead of walnuts.


 Zucchini-Walnut Bread                      servings: 8 (adapted)


Ingredients:


11/2 cups gluten-free flour mix
 1/2 c sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2  eggs
1 medium zucchini (6 oz), coarsely grated (about 1 1/4 cups)
1/3 c chopped walnuts (pecans)


Method:


Heat oven to 350. Coat 9" x 5" loaf pan with cooking spray.


Whisk together flours, sugar, cinnamon, baking soda, nutmeg, and 1/4 tsp salt in large bowl.


In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini.


Stir wet ingredients into dry ingredients, mixing just enough to combine. Stir in walnuts.


Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.


Eat hearty.   This is linked to Frugal Follies     Cookbook Sundays     Sweets for Saturday

Linked to Sweet Indulgences Sunday