I love zucchini bread and I have a basic recipe that I’ve used my whole life. But for some reason I wanted to change things up a bit and experiment this year.
I don’t know why quinoa came to mind . . . it just did . . .
It turned out quite yummy . . .
Quinoa is a complex carbohydrate, gluten-free and high in protein. It’s not a grain–it’s a fruit of a broadleaf plant and is in the same family as spinach and beets.
So I thought I’d substitute quinoa for half the white flour and see what would happen. First I had to process it in my food processor to turn it into quinoa flour (it ended up being a bit coarse).
Apparently you can buy quinoa flour and if you prefer a finer loaf–it might be a good idea to use that. We kind of liked the rustic nature and I think I would stick to processing my own. We eat quinoa often and I buy it in a big bag at Costco.
- 1 cup salad oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups white flour
- 1 1/2 cups quinoa flour
- 1 tsp salt
- 1 tsp soda
- 1/2 tsp baking powder
- 1 Tbsp cinnamon
- 2 cups zucchini--grated--I remove the centres of the zucchini before I grate them and I drain a little liquid off if it seems too watery
- 1/2 cup walnuts
- 1/2 cup raisins
- Mix together oil and sugars and beat for one minute. Add eggs and beat until combined. Add vanilla.
- Sift together flours, salt, soda, baking powder and cinnamon. Add to egg mixture and blend until smooth.
- Add zucchini and blend until it is evenly distributed and batter is smooth. Add walnuts and raisins.
- Line 2 loaf pans with parchment paper and fill with batter.
- Bake 325 degrees for 1 hour and 15 minutes. Test with toothpick. Remove loaf to rack and cool.
- Makes 2 loaves.
and guess what? it passed the ‘hubby’ test …