Quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as temperature, breads made with chemical leaveners are relatively uniform, reliable, and quick. Many common foods are quick breads including banana bread, biscuits, muffins, pancakes, and scones.
Chemically leavened breads, such as quick breads were not developed until the end of the 18th century when pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. Baking powder was not developed commercially until 1857.
Zucchini bread is a popular quick bread made with freshly grated zucchini, baking soda, baking powder, sugar, eggs, flour and spices. It is sometimes made with chocolate. It is known as a more nutritious alternative to sweeter quick breads. Zucchini is filled with vitamin C, manganese, and potassium and is actually considered to be a fruit.
Yesterday was my first time making zucchini bread and it was pretty easy. I based my recipe for healthy zucchini bread off a whole wheat zucchini bread recipe from allrecipes. I halved the recipe in size and also cut some calories. One of the commentators of this recipe had mentioned that the recipe, as prepared, was too sweet so I replaced half of the honey with applesauce. I must admit that my recipe did come out a tad dry but the balance of spices really complimented the rest of the ingredients. The next time I make this recipe I am going to try to moisten it up with milk, yogurt, mandarin oranges, or crushed pineapple. So stay tuned! Below you can check out some of the pictures from yesterday’s healthy zucchini bread.
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