Here is another great recipe for your toaster oven. This healthy zucchini bread combines two different whole grains: wheat and oat. It is lightly sweetened with honey and has heart healthy omega-3 fats from walnuts and walnut oil. It is perfectly spiced and moist every time. It is a great way to get picky eaters to eat more vegetables and whole grains. How can you go wrong?
Using your food processor cuts the prep time by more than half. You won't have to spend all day in the kitchen shredding zucchini and beating the batter. If you don't have a food processor, shred the zucchini with a box grater and mix the batter with a mixer or by hand.
Ingredients For One 8 x 4 Loaf
1 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of aluminum free baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground mace (use 1/4 teaspoon of ground nutmeg if you don't have mace)
1/2 teaspoon of ground allspice
1 cup of shredded zucchini
2 medium chicken eggs
1/2 cup of walnut oil
1/2 cup of honey
1 teaspoon of pure vanilla extract
1/4 cup of walnuts
Heat your toaster oven to 325 degrees F (165 degrees C.)
Put the walnuts into your food processor work bowl fitted with the multipurpose blade and pulse until roughly chopped. Set aside.
Put the whole grain wheat flour, whole grain oat flour, baking powder, baking soda, sea salt and spices into the work bowl of your food processor fitted with the multipurpose blade. Pulse several times to combine and aerate the ingredients. Transfer to a large mixing bowl.
Insert the shredding disc into your food processor. Shred enough zucchini to produce 1 cup. Don't peel the zucchini first, the skins are packed with vitamins, minerals and fiber. Gently fold the shredded zucchini into the flour mixture.
Put the multipurpose blade back onto your food processor. Put the eggs, walnut oil, honey and vanilla into the work bowl. Pulse several times to combine, then turn the food processor to "on" and process for a full two minutes.
Add the wet egg mixture to the dry flour mixture. Stir until just barely combined. Too much stirring will result in a tough zucchini bread; still delicious, but not ideal.
Transfer the zucchini bread batter to a greased 8 x 4 loaf pan. Top with the chopped walnuts. Bake in your toaster oven until a toothpick inserted in the center comes out clean, about 50 minutes.
For a special treat, whip together 8 ounces of room temperature cream cheese, 1/4 cup of honey and a teaspoon of pure vanilla extract to create a lightly sweetened cream cheese frosting perfect for topping this healthy zucchini bread. If you do plan on using icing, fold the chopped walnuts into the batter with the zucchini, rather than topping the bread with the walnuts prior to baking.