- Natural cooking spray
- 1 1/2 cup whole wheat pastry flour
- 1/4 cup ground flax seed
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 egg
- 1/3 cup expeller pressed canola oil
- 1/3 cup unsweetened applesauce
- 2 tablespoons nonfat plain greek yogurt
- 3/8 cup agave nectar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 1/3 cup finely chopped walnuts
Ah, the smell of freshly baked anything is amazing! I’m so happy to be cooking again. I’m realizing yet another reason I love our new home, The Kitchen
Just like the appreciation I had for my new closets as I was unpacking, I’m falling in love with the kitchen all over again. I haven’t utilized it since we moved in. Now that we’re settled and I’ve got the time to cook, it’s game on. As you know, I found this recipe on the Whole Foods website when I was perusing for coupons Sunday. Like any good shopper, I checked my cupboards before I left to see what I was lacking. Whoa, to my surprise, I didn’t need a darn thing except for the fresh zucchini! Spice cabinet, baking drawer, nut drawer & oils/condiments cabinet staring back at me in all their super organized glory. This is awesome! Then I realize, there’s a double oven! Major bonus. I won’t be using both today, but the wheels are spinning.
Sometimes I think I’m a food hoarder, is that even possible? I have the craziest stuff in my cabinets, but I always seem to find a use for it. What unusual things do you have in your cabinets?
Here’s the recipe as I adapted it. I added ground flax seed and swapped out the sugar for agave nectar.
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, flax seed, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, agave and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.