Well its been forever since I’ve posted anything. Im not going to deny it. A lot has happened and Im not going to try and recap it all BUT fall is a time for baking. Some of the best recipes and flavours are fall related so I decided I would do a post to try and get back in the hang of all this. I present to you, Whole Wheat Zucchini Bread, because who doesn’t love feeling healthy while still eating scrumptious sugary bread :b
I will say that I have been extremely busy and not just ignoring everyone who has decided that I have something to say and reads this blog. I am now a New York resident, my family bought a house in Mount Vernon, NY. Coincidentally it is about 20 minutes away from Purchase College where I am a part of the conservatory of dance. It hasn’t exactly been an easy transition for me and home will always be in Vermont but I am slowly adjusting. Luckily my roommates are also two of the most wonderful girls and have been amazing in making my first semester memorable.
Also Im going to do a tiny bit of self promo/dancers among us promo and say that I am in a calendar, like a legit one that is sold in barnes and noble and stuff. Here is the link if you would like to check it out https://www.dancersamongus.com/store. I am also putting some more ballet pictures up on my ballerinaing tab up above if you would like to check them out!
So without further adieu here is a bangin’ whole wheat zucchini bread recipe!
(Makes 2 loaves)
3 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups natural raw sugar
3 teaspoons vanilla extract
2 cups grated zucchini
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.