Zucchini Sunflower Seed Loaves
From midgelet 12 years agoIngredients
- 2 cups whole wheat flour shopping list
- 2 cups white flour shopping list
- 1 cup sugar shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- dash salt shopping list
- 1 stick cold butter or margarine cut up in pieces shopping list
- 2 eggs shopping list
- 1 1/2 cups coconut milk ( not cream of coconut ) but could be milk or fruit juice shopping list
- 1 tsp vanilla shopping list
- 2 cups packed, drained shredded zucchini shopping list
- 1 cup sunflower seeds ( I used the unsalted kind ) shopping list
How to make it
- In a food processor place all dry ingredients with the butter and pulse till butter is finely incorporated. In another bowl beat the eggs, vanilla and coconut milk with a whisk.
- Combine both mixtures while mixing with a spoon to blend well
- Batter may be thick.
- Add zucchini ( mixture will thin out ) and lastly stir in the sunflower seeds
- Place in 2 well greased 8 x 4 inch pans and one little mini loaf pan
- Bake in a 350F oven till center tests done with a toothpick, about 45 minutes
- Cool pan on racks.
- When cool, wrap and then slice the following day or freeze
- Note: these were not high risers but had a fine grained, moist texture
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