High Fiber Zucchini Bread
This high in fiber zucchini bread transforms you into the Pioneers life where it wouldn't be the same without a thick slab of zucchini bread to nibble on while you warm yourself by the fire.
This recipe is dedicated to Colleen McCutcheon, my beloved mother-in-law, who graciously shared this delightful tea loaf recipe with me. The flavors of this scrumptious loaf only get better with time, as evidenced by its remarkable taste after a week in the fridge. Quick and uncomplicated to prepare, even children can easily master this recipe at any time. For added convenience, this loaf can be baked a few days in advance, allowing its flavors to develop and intensify over time, making it a perfect addition for upcoming camping trips. The versatility of this tea loaf extends to being a delightful treat for unexpected guests or a cozy evening indulgence with a cup of freshly brewed tea.
Yield: 2 loaf pans: 23 x 13 x 8 cm or 5”x 9”inch
Ingredients:
3 eggs room temperature
1 cup olive oil
1 cup brown sugar
1 cup white sugar
1 tablespoon Maple flavouring or vanilla essence
2 cups Zucchini, coarsely shredded
1.5 cups wheat germ
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 cup sultana raisins
Instructions:
Preheat the oven to 350°F 177°C.
Beat eggs till fluffy.
Add oil, sugars and maple or vanilla essence. Beat with hand whisk until thick and foamy. Stir in the zucchini.
Add the rest of ingredients and stir them gently into the mixture only until just blended.
Line 2 loaf pans: 23 x 13 x 8 cm or 5”x 9”inch with parchment paper
Divide batter evenly between 2 pans.
Bake for 1 hour or until is done. Test the cake with a skewer inserted in the center of the cake. If it comes out clean, the zucchini bread is done.
Leave it to cool for 5 minutes. Turn out bread onto rack.
Store, wrapped in baking parchment , in an airtight tin.
Enjoy it!
