Archives for bread

Best Banana Bread EVER

November 7, 2012 by Zucchini Runner in Breakfast, Dessert, Food, Side Dish, Snacks | 4 Comments

sliced banana bread

This little gem is my partner’s answer to a late night sweet snack attack. It is AMAZING. He made it once before and it was good, but this second time around it was perfect. We both felt it was the best banana bread ever, and believe me we eat a lot of banana bread!

1/2 c Earth Balance Organic Coconut Spread
1 c sugar (your choice; maple sugar, maple syrup, powdered fructose, etc)
4-5 ripe bananas
3 tbsp water
1 3/4 c whole wheat flour
1 c all purpose white flour
2 1/2 tea baking powder
1/2 tea salt
1 c almond milk + 1 tbsp white vinegar; let sit for 5-10 minutes
1/3 c chopped walnuts or pecans (optional)

banana bread uncooked

Preheat oven to 350° F

Prepare 2 – 8″ cake pans by spraying with cooking oil spray.

Combine coconut spread, sugar, bananas and water in a stand up mixer or large mixing bowl. Beat until creamy and all combined. In a separate bowl, combine the dry ingredients with a wire whisk.

Alternate adding the dry mix and soy mix to the banana mixture, stirring well after each addition. Start and end with the flour mixture.

Pour into the prepared cake pans and bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean. (This is where you can make one pan with nuts and one pan plain. Simply mix in chopped nuts to half the batter before pouring into second pan.)

Cool, cut and serve!

The cake pans work really well and bake the bread very evenly.

banana bread

Zucchini Bread

June 24, 2012 by Zucchini Runner in Breakfast, Dessert, Food, Snacks | 2 Comments

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.

Zucchini Bread

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

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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.

Cooked Zucchini Bread

Look at those slices of zucchini!