Quickbread varieties include: scones, muffins, biscuits, soda breads, batter loaves and cornbreads. Yeast breads require the proofing of the yeast and multiple risings before being baked in the oven.
Many busy breakfast lovers often grab super-sized baked goods from the supermarket or local coffeeshop which are loaded with sugars and fats. Spending some spare time in the kitchen par baking quickbreads can allow you to add healthy grains and dried fruits and freeze extra portions for later consumption.
Baking although usually an exacting craft is a little more forgiving with quickbreads. The three pinnacle steps to quickbreads are: correctly measuring the flour, not overworking the batter or dough when mixing, and not overbaking. Observing these simple steps save you time time of studying the complex science behind baking principles and wondering where your recipe went wrong.
Sweet and Savory Zucchini Bread
- 2 small zucchini, finely grated, approximately 1 cup
- 1/4 cup olive oil
- 1/4 cup raisin puree (soak in warm water and puree)
- 1/2 cup raisins
- 1/4 cup unsweetened applesauce
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup ground flax seed
- 2 eggs
- 1/2 cup sugar in the raw (or refined sugar if you don't mind)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Combine zucchini, olive oil, raisin puree, raisins and applesauce.
- Mix lightly and reserve.
- Combine dry ingredients.
- Beat eggs in another bowl with sugar until fluffy. Add zucchini mixture and then add dry ingredients
- and mix until just combined.
- Spray a large bread pan with olive oil and pour in the batter. Bake for about 40 minutes or until bread springs back when touched in the center.
Nutritional Information
Makes 18 slices, each containing approximately:
- 150 calories
- 24 gm. carbohydrate
- 5 gm. fat
- 22 mg. cholesterol
- 4 gm. protein
- 271 mg. sodium
- 2 gm. fiber
Low-Fat Scones
You can add dry fruit or nuts to this base recipe
- 1/2 cup non-fat vanilla yogurt
- 1/2 cup non-fat sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 cups flour
- 1/4 cup + 3 tsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3-4 Tbsp chilled low fat margarine
Directions:
- Preheat your oven to 400 degrees
- Wihsk together the yogurt, sour cream, lemon juice and vanilla. Set aside.
- Prepare a cookie sheet by sparying lightly with vegetable oil.
- Mix dry ingredients; flour, sugar, baking powder, soda and salt.
- Cut in the margarine then the yogurt/sour cream mixture into the flour until you can collect the dough.
- Lightly work the dough on a lightly floured board, trying to to over-work to mixture
- Place the dough on the baking sheet.
- Work the dough into an 8"-10" round. Cut "to," not "through" the dough to mark 12 wedges.
- Dust the scones with 2 tsp sugar before baking.
- Bake for 20 minutes at 400
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