I know what you’re thinking… do grapes and zucchinis really go together? I’m here to tell you they do and the result is lovely. If you’ve been reading this blog for any length of time you know I have a big crush on quick breads. Part of the reason is that my breadmaker has a quick bread setting so I just dump everything into the pan, push a button, and an hour and a half later it magically becomes bread. But even if you don’t have a bread maker, quick breads are easy to throw together. I also like them because you can put all kinds of different things in them but they’re usually slightly sweet which makes my boys think they’re getting a special treat when really they’re getting a good dose of whole grains. Plus they freeze really well. What more could you ask for?!
- 1 cup green seedless grapes, halved
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup sunflower seeds
- 1 egg
- 1/3 cup olive oil
- 1/2 cup honey
- ¼ cup sucanat (can use turbinado/brown sugar but it won’t be “clean”)
- 1 teaspoon almond extract
- 1 cup shredded zucchini (about 1 large zucchini)
- 1 1/2 cups whole wheat flour (I use King Arthur’s White Whole Wheat)
ONE: In a bowl, blend flour, baking powder, baking soda, salt and sunflower seeds.Beat together egg, oil, honey, sucanat, and almond extract.
TWO: Add zucchini and grapes to egg mixture; gently stir in flour mixture. Pour batter into a greased and floured 9x5 inch loaf pan.
THREE: Bake at 350 degrees for 1 hour or until a toothpick inserted into center of loaf comes out clean. Cool 10 minutes and remove from pan to a wire rack. Slice and serve.
Freeze leftovers using the flash freeze method to feed your freezer stash.
Per serving - 147 Calories (51 Calories from Fat), 5.7g Fat, 1g Saturated Fat, 12mg Cholesterol, 400mg Sodium, 22.7g Total Carbohydrates, 0.6g Dietary Fiber, 13g Sugars, 2g Protein, 1% DV Vitamin A, 3% DV Vitamin C, 1% DV Calcium, 4% DV Iron