I must admit, I'm not always the best baker. However, between my recent decision to follow recipes more often and a move from high-altitude Colorado to low-altitude Florida (it really does make a huge difference in how the final product looks!) I've been trying to experiment more often. I would like to think that this bread is a fifty-fifty mix between healthy and junky. I made a few changes but adapted the recipe from here.
The pecans add a nice crunch and compliment the whole wheat flour. I don't know if it makes much of a difference, but I added a couple tablespoons of vital wheat gluten. It makes a big difference when I bake yeast breads and yields less crumbly loaves.
2 eggs, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1 cup finely shredded zucchini
1/4 cup pecan halves
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoons vital wheat gluten
1/2 teaspoon kosher salt
1/2 teaspoon baking power
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinammon
1 cup fresh blueberries
1. Preheat oven to 350 degrees. Grease a loaf pan.
2. Beat together eggs, oil, vanilla and the sugars. Next, stir in the zucchini. In a separate bowl, beat the flours, salt, baking powder, baking soda, vital wheat gluten and cinnamon until combined. Stir the dry ingredients into the wet then fold in the blueberries and pecans with a spatula.
3. Bake 55-65 minutes. Check for doneness by inserting a toothpick into the center, which will come out clean when the bread is done. Cool in pan for 20 minutes then transfer to wire racks.