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 …
Your presentation is lovely and it sounds delicious…I’ll be by later for a slice and a cup of coffee!!
Looks great! Nice post, I will have to try your recipe.
Lovely now where did I put my loaf tin ?…..
Looks yummy:)
I’ll try it as soon as I get quinoa flour!
Have a great Sunday:)
I just bought some Quinoa at the grocery store this week. I’ve been looking for some recipes. Thanks for this! Looks great.
It looks wonderful. I’ve never tried quinoa before. I’ve heard about the benefits for a while, I really need to get some.
I am impressed! I usually stick to the recipe when I bake…probably because I’ve had some bad luck in the kitchen along the way. This looks delicious and I hope you have a delicious weekend to go with it!
Looks very healthy indeed! Great presentation!
That looks and sounds lovely! I’m gluten free so have quinoa too. I love the photo’s, beautifully done :)
Beautiful presentation of a great recipe. I am always looking for recipes that use quinoa. We’ll see how it does with the ‘Hubby Test’.
That looks SO good!
Great post! I invite you to join me today (and every Tuesday) for Tone Up Tuesdays Link Up! A place for all things healthy living, fitness, and overall well being! Recipes, workouts, motivation, struggles, tips, tricks, and accomplishments!
http://www.feedingmytemple.com/2012/9/4/tone-up-tuesday
My daughter has been a quinoa fan for some time now. This recipe looks right up her alley!
Sounds interesting! Now I wish I had a processor, so I could make a loaf right now.
Hi Barb,
What a lovely presentation for this very special bread recipe. This bread looks so full of flavor and the texture looks perfect. Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Come Back Soon!
Miz Helen