3 C AP flour
1.25 t baking powder
1 t baking soda
1 t cinnamon
2 C sugar
2/3 C oil
1 t salt
6 T flaxseed meal
.5 C water
1 T vanilla
.25 C non-dairy milk
2 C finely shredded zucchini
Preheat oven to 350ºF. Coat two 9 x 5-inch loaf pans (preferrably glass) with non-stick cooking spray.
Sift together the dry ingredients and set aside. Whisk together the flaxseed meal and water in a small bowl and set aside.
Cream together the oil, sugar and salt until lighter in color and somewhat fluffy. With mixer on low speed, beat in the flaxseed mixture, vanilla and milk. Add the dry ingredients and beat until combined. Add the zucchini and beat 1 minute on medium-low speed.
Divide mixture evenly between prepared pans and bake, 40-60 minutes, until golden brown and a cake tester inserted in the center comes out clean. Cool 10 minutes in pans before removing to a wire rack to cool completely.
The mixing method described above works just fine; however, I've been using another method I brought home from work. Once I determine the legality of sharing it, I shall.
2 comments:
Can you sharing the new mixing method? I'm going to try this recipe with zucchini and then again subbing pumpkin and some more spices. I'd really like to get the same results as your picture, it looks so fluffy and moist!
Jennifer H.,
The method is called inverted creaming method:
Cream together the oil and sugar til light and fluffy. Incorporate the sifted flour mixture, scrape the bowl. Add the liquid mixture and process until combined. Portion and bake as directed.
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