Something Healthy for Dessert - Whole Wheat Zucchini Bread

An observation: I have noticed that of all the breads I have written about on breadmanTalking, very few are what are called 'quick' breads. These kinds of breads are usually sweeter, softer and well, quicker, than the breads I regularly post about. They fall in that gray area that lies somewhere in between bread and cake that I like to explore, but for some reason have not written much about.

One of the major differences is the leavening agent. For 'regular' breads it is always yeast. Even sourdough uses wild yeast painstakingly captured and coddled over sometimes weeks before baking. 'Quick' breads use baking powder, although not usually baking soda, just like a cake. The texture, however, is still decidedly bready, if that's a word.

So here I was, looking in the refrigerator, at a ton of zucchini, well maybe not a ton but lots. A mistake at the supermarket (mine, not theirs). What to do? There are lots of zucchini loaf recipes, especially popular at summer's end, when zucchini is popular. But they are really just a dessert cake loaf for serving at tea time. This recipe is for a bread, using whole wheat flour, to up the fiber, and baking powder to be sure. But still bread. It is adapted from my go-to cookbook for all things whole grain, King Arthur Flour Whole Grain Baking, a must have for anyone who takes baking with whole grains seriously. These guys really know their baking. Follow their instructions and tips, and so will you.

Here's What You'll Need:
2 cups (about 280 g) whole wheat flour, use 'white' whole wheat for a lighter colored loaf
1 cup (about 140 g) AP flour
3/4 cup sugar (I used 1/2 cup sugar and 1/4 cup brown sugar)
1 Tbs. baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs, lightly beaten
3/4 cup milk (I used soy milk to make in non-dairy)
1/4 cup oil
1 1/2 cups (about 300 g) shredded zucchini
1/2 cup chopped walnuts
 1/2 cup raisins
1 Tbs. lemon zest (optional)

Here's What You'll Need To Do:

1. Preheat the oven to 350 F (180 C). Prepare a 9 X 5 in. loaf pan (23 X 13 cm).

2. Whisk together the dry ingredients: flours, sugar, salt, baking powder and nutmeg.

3. In another bowl, or a large measuring cup, mix together the wet ingredients: the eggs, oil and milk.

4. Slowly add the wet to the dry mixing all the while. Add the zucchini, continuing to stir.When it is just mixed, add the walnuts and raisins. Add the zest if using (I didn't).

5. When it is all combined, pour (it is quite thick) the dough/batter into the prepared pan and level it out with a spatula dipped into water.

6.Place in the oven and bake for about 45 minutes or until a toothpick inserted comes out clean.

7. Let the loaf rest in the pan for about 15 minutes before removing it to a rack to cool completely.

8. Serve with butter, or cream, or both or jam, or... you get the idea. Yum!!