A friend of mine (thanks Danielle!) introduced me to a new food blog called Oh She Glows. After reading her story and browsing the site I quickly added her to my list of favorite blogs. On a completely different note, I’ve had “Zucchini Bread” written on our dry erase board in the kitchen for the past 2 months. I’ve been WANTING to make a healthy zucchini bread but was waiting for the right recipe to come my way. I was ecstatic to see one titled “oil-free zucchini walnut raisin bread…” on Oh She Glows! I really liked all of the ingredients in this, so there was not much about it that I changed.
2 c. spelt flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. powdered fructose
1/3 c. raisins
1/3 c. chopped walnuts
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
1 3/4 c. shredded zucchini with skin
1 tbsp lemon zest
2 tsp. fresh lemon juice
1 tbsp. maple syrup
1 1/4 c. rice milk
Preheat oven to 375°F
Cinnamon Streusel Topping
2 tsp non-dairy margarine/butter
1 tbsp sugar
1 tbsp whole wheat flour
1/2 tsp cinnamon
1. Mix up the flax egg and set aside for later use. Spray a 9″x5″ loaf pan with oil spray and then line with parchment paper. (This will enable you to remove the loaf from the pan immediately after pulling it out of the oven.)
2. In a large bowl, mix the dry ingredients together (flour, powders, salt, cinnamon, nutmeg, sugar, raisins & walnuts).
3. In another bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest & juice, maple syrup, rice milk).
4. Add wet ingredients to dry and stir until just mixed. Do not to overmix; spelt flour can be over mixed causing it to not rise as much.
5. Pour the batter into prepared loaf pan. Prepare the cinnamon streusel according to instructions in above photo captions. Bake for about 40 minutes or until a toothpick comes out clean.
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