Wednesday, June 13, 2012

Chestnut-Zucchini Bread with Chia Seeds

The lesson this morning: don't be afraid to improvise. I had a zucchini from my High Ground Organics CSA box and most of the ingredients for my usual zucchini bread, but I had to wing it on some parts. It turned out perfectly risen and delicious nonetheless. Just keep your proportions of wet to dry as constant as you can.

2 C white whole wheat flour
1/2 C chestnut flour
1 C raw turbinado sugar
1 t sea salt
1 T + 1 t baking soda
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground ginger
1/2 t ground cardamom
1 C organic sour cream
2 eggs
3 T olive oil
2 T coconut oil
2 T chia seeds
1 T unsulphered molasses
1-1/2 C grated zucchini

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared pan. Bake until golden brown - about 45 minutes - and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

1 comment:

  1. I love winging it. It is the best way to create a new recipe. Hope this one is a keeper!


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