Harvest Bread
From the cookbook Kosher-by-Design Lightens Up, by Susie Fishbein
This delightful comfort food can be baked in loaf pans, or -my favorite- in muffin tins. It is wonderful as a side dish, or toasted for breakfast, with a cup of coffee.
Zucchini is available all year round and can add texture and nutritional value to a wide variety of dishes without adding fat and barely adding any calories!
Ingredients:
non-stick cooking spray
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon fine sea salt
1/2 cup light olive oil
1/2 cup unsweetened applesauce
3 large eggs
1 cup sugar
1 cup packed baby spinach leaves
3/4 cup corn kernels (can be frozen) or kernels from 1 small cob
2 medium zucchini, unpeeled, grated
Directions:
- Preheat oven to 350.
- Place paper liners into a 24-cup muffin tin, or spray mini (2- by 4-inch) loaf pans with non-stick cooking spray. Set aside.
- In a medium-large bowl, whisk the flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine oil, applesauce, eggs, and sugar. Add the dry ingredients in two batches.
- Using a silicone spatula, stir in the whole baby spinach leaves, corn, and zucchini. Pour into prepared pans.
(I like to place one spinach leaf on top of each muffin. When it is fully baked, the spinach leaf gives the muffin a healthy, gourmet look).
- Bake, uncovered, until a toothpick inserted into the center comes out clean. The muffins should take 30-35 minutes, the mini loaves 35-40 minutes.
