As of late I've had two things on my brain, vegetables, and healthy baking. I have decided that if I'm going healthy this is going to be my extreme favorite of guilty pleasures. Lemon Ginger Zucchinni Bread! It's hearty, and has whole wheat flour in it! As well was candid ginger.
I found it on one of my most favorites of favorited blogs. 3191milesapart. They the are two lovely ladies who wrote this wonderful book A Year of Mornings and a few other new collaberations. Maria Alexandra Vettese (MAV) and Stephanie Congdon Barnes (SCB). Their blog as well as their books are absolutely beautiful, I would recommend checking them out! Maybe even spending the day looking throughout their blog like I do.
All of these things tie into eachother! The colors, green zucchini, yellow ginger, the brown sugar and whole wheat flour add to it and create a smooth and beautiful brown that really comes out when the bread browns on the top in the oven. Zucchini and Whole wheat = healthy, Lemon = tastey, and Ginger = Laura's favorite accent spice EVER. Combimed together equals the most delicious savory and a little sweet bread loaf I have yet to come across. Bake it. Eat it. Share it. Then freeze it!
I used Whole Wheat Pastry flour instead of Whole Wheat, because whole wheat has a thicker texture, where as the pastry flour is thinner so you'll still get the whole wheat flavor without a grainy texture. I also used the grater on our food processor and found that it was as easy as one, two, three! No cut fingers, and you can avoid the zucchini that can turn to mush when using a hand held grater.
Lemon Ginger Zucchini Bread
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar
2 eggs
2 cups grated zucchini
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2 teaspoons lemon zest
1/2 cup crystalized ginger ( found mine at PCC, I believe you can find it at Trader Joe's too)
Preheat oven to 350 degrees F. Butter and flour a large loaf pan, 9" x 5".
Place grated zucchini in a towel and wring out as much moisture as possible. Cream butter and brown sugar in a mixer until fluffy. Add eggs, mix to combine, add zucchini.
In separate bowl, mix together flours, baking soda and powder, salt and cinnamon. Toss in crystalized ginger and lemon zest. Make sure the ginger pieces are coated with flour, so they won't stick together.
Add the dry to the wet ingredients and stir to combine. Fill the prepared pan with the batter.
Bake for 45-60 minutes or until toothpick comes out cleanly and the loaf is nicely browned on top.
Store bread at room temperature, or slice up and freeze for a nice treat later on!
From: (3191milesapart)