First I must tell you that my husband and I are currently on a chia seed kick! I blame my mom for this! I had never even heard of the stuff until we were over at their house. They eat it in their oatmeal almost every morning. My husband has since spent the last few weeks reading about chia seed and all its wonderful properties. Come to find out chia is quite good for you and keeps you full longer. You might have noticed that I added chia to these waffles. I also added it to this bread. Please note that the chia seed is completely optional, but it does add a little extra nutrients if you happen to have it on hand.
Zucchini Bread
3 eggs, beaten
1 cup oil
2 cups brown sugar
3 tsp. vanilla
2 cups zucchini, grated fine or pureed
1/4 cup chia seed
2 cups whole wheat flour
1 cup white flour
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1 tsp soda
1/2 cup turbinado or raw sugar
Grease 2 loaf pans with either butter, shortening, or coconut oil. Sprinkle 1/4 cup turbinado or raw sugar in each pan. Shake sugar around the bottom and sides of pan to coat all sides (as if you were flouring the pan but with sugar). Sprinkle chia seed in the bottom of a medium size bowl. Place a fine mesh strainer over bowl. Pour grated or pureed zucchini with all its juice in strainer and allow to drain into the chia seed. This will soften up the chia seed. Set aside and allow chia to soak up zucchini juices for at least 10 minutes. In a stand mixer beat eggs. Add oil brown sugar and vanilla. Add 2 cups drained zucchini. Using a fine mesh strainer pour soaked chia seed into strainer to drain any excess liquid. Add chia seed to mixture. Next add whole wheat flour, white flour, salt, cinnamon, baking powder and soda. Mix until well combined. Place batter in 2 loaf pans. Bake at 350 degrees for 1 hour. (I doubled the batch and made 3 loaf pans and 1 bunt pan).
Ciao, che particolare questo piatto, mi incuriosisce molto!!!
ReplyDeleteTi seguo e se ti fa piacere passa a trovarmi.
A presto