Whole Wheat Zucchini Bread - HelpForIBS.com Message Boards

Whole Wheat Zucchini Bread
(Makes 1 round loaf)

This flavorful bread is a great way to get your insoluble fiber! It's also extremely healthy, since the only significant amount of fat comes from the walnuts (if you use them).

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour (if this bothers you feel free to use all white flour)
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 egg whites (or 3/4 cup Egg Beaters)
1/2 cup unsweetened applesauce
1/2 cup soured soy milk (Put 1 1/2 tsp lemon juice or vinegar into a measuring cup and fill it with soy milk until it reaches 1/2 cup--let sit 10 minutes)
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini, unpeeled, shredded
1/2 cup walnuts, chopped (optional)

1. Spray a 9" round baking tin with nonstick spray and preheat the oven to 350 F.
2. Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
3. Make a well in the center of this mixture.
4. In another bowl, beat egg whites until foamy (not too much--just foamy, NOT to make a meringue).
5. To the egg whites, add applesauce, soy buttermilk, and vanilla and stir using a wooden spoon.
6. Stir in the zucchini until well combined.
7. Pour this wet mixture into the "well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined--press out any large lumps with your spoon, but don't overmix.
8. Gently fold in the nuts, if using--don't overmix or you will have tough bread.
9. Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
10. Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.

Adapted slightly from a recipe by HeatherFeather at www.recipezaar.com

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