Recently, I decided to bake something that is good for my body and soul. Zucchini bread sounded like a good choice. I googled for a recipe and came across a photo of zucchini bread that got me drooling. It’s a Smitten Kitchen recipe. No wonder!
I adapted her recipe. Added oat bran, whole wheat flour, brown sugar (and used less sugar). Don’t let the oat bran put you off so quickly. It adds a good grainy texture and absorb most of the oil (usually baking with a cup of oil, leaves my quick bread oily). Not to worry, the bread will not be dry or hard as a brick. It has the right amount of moist and fluffiness. I really like the result, and it remained about the same quality, for several days, as it did fresh out of the oven. I hope you will enjoy baking this healthy treat too – oat bran, zucchini bread with hidden chocolate pleasure.
- 191 grams all-purpose flour
- 150 grams whole wheat flour
- 40 grams oat bran
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg, fresh grated if possible
- 1/8 teaspoon tartar
- 150 grams brown sugar
- 30 grams caster sugar
- 3 eggs, whites and yolks separated
- 2 teaspoons vanilla extract
- 250 millimeters vegetable oil (or mild flavor oil)
- 2 cups grated zucchini, drained
- 150 grams chocolate chips (or chopped walnut, pecans, or dried fruit)
- Preheat oven to 350 °F or 177 °C
- Using butter or vegetable spray, grease two 8 x 4 inch loaf pans. Set aside.
- In a bowl, whisks together all the dry ingredients: flours, baking soda, powder, salt, cinnamon, nutmeg. Set aside.
- In another large mixing bowl, whisks together, yolk, oil, vanilla extract until well blend. Stir in grated zucchini. Set aside.
- In a standing mixing bowl, add in the egg whites. Using a balloon whisk, beat the egg whites under low-speed until it starts to foam. Slowly, add in the tartar and 3 tablespoons of caster sugar. Increase the speed to medium-high (speed 6 -7) and continue to whisk the content until the egg white reach soft peak.
- Using spatula, gently fold in whisked egg white into the yolk mixture. Work quickly and gently fold all the ingredients together. Just enough for ingredients to come together; Don’t worry if you see lumpy batter. Smooth batter is over mixed and that means the result will be a tougher bread.
- Pour the folded batter into two prepared loaf pans. Bake for 60 minutes or until the thin knife comes out clean.
- Remove from oven and let cool on cookie rack.
If you are like me, you would be making a cup of coffee as the bread finish baking! Mmmm… a slice of this delicious oat bran zucchini bread with hidden melting chocolate.