I have a friend who is a fabulous cook and is now venturing into the baking world. She’s expecting her first child this fall and early on in her pregnancy was craving baked beans, which got us talking about molasses as a natural, healthy sweetener.
Now she’s experimenting with molasses in baking and a couple of weeks ago gave me a slice if this delicious bread.
It’s an extreme makeover of a recipe she found online. (Making any recipe healthy is a great skill of Nela’s and it’s always a good idea to arrive hungry to her place.)
I have to tell you, as much as I like regular zucchini bread, molasses elevates it to a whole new level. It adds flavour and substance to the bread.
Paired with whole wheat flour, this is a hearty loaf with a delicate texture. The recipe makes two loaves, which is even better.
Nela’s whole wheat zucchini bread recipe, with molasses
Makes two loaves
- 3 1/4 cups flour (half and half whole wheat and white)
- 1 1/2 tsp. salt
- 1 tsp. nutmeg
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup sugar
- 1 cup canola oil
- 4 eggs, beaten
- 1/3 cup Grandma Fancy Molasses
- 1/3 cup water
- 2 cups grated zucchini (only peeled if the skin is tough)
- 1 teaspoon lemon juice or vanilla
- 1 cup chopped nuts and/or seeds (walnuts, pecans, pumpkin seeds, sunflower seeds, slivered almonds, coconut)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, salt, nutmeg, baking soda and cinnamon.
In a separate bowl, combine oil and sugar. Beat in eggs one at a time. Add molasses and water then stir in zucchini and lemon juice or vanilla.
Pour wet ingredients into dry, mixing gently. Gently fold in nuts and /or seeds.
Pour batter into two standard loaf pans that have been well greased. (I also line the bottoms of my pans with parchment paper so the loaves come out more easily after baking). Bake for 50 minutes to 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.