Each Slice of this  Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe  by Den Tucker. I have done it with  more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !

This is being sent to :

Aparna’s WBB: Grains in my Breakfast Event

&

Suganya’s JFI – Whole Grains Event.

Ingredients:

1 cup chopped Walnut
2 tablespoon sliced Almond
1 cup shredded Zucchini
1 cup shredded Carrot
3/4 cup fruit puree (nectarine or peach or any favorite fruit)
2 tablespoon orange zest
½ cup vegetable oil
¼ cup milk
½ cup sugar
1 egg
3 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoon coarsely ground flaxseed
1.5 cups whole wheat flour
8 tablespoons cracked wheat (Bulgar/Dalia)

Preparation:
Preheat oven to 350 Degree F

In a large bowl, add sugar, egg, oil, vanilla, baking soda, baking powder, cinnamon, and salt and mix well with an electric mixer.

Add 6 tablespoons of cracked wheat, whole wheat flour, milk and flaxseed to the bowl and mix thoroughly while scraping the sides of the bowl.

Add the zucchini, carrots and the fruit pulp and stir them in by hand.

Sprinkle flour on the nuts and fold them in the mix.

Pour batter into a greased 9 inch X 5 inch loaf pan.

Evenly sprinkle the cracked wheat on this. (do not mix)

Bake for about 1 hour, or a toothpick comes out clear.

Cool in pan 20 to 30 minutes on wire rack.

Turn out of the pan to remove bread.

Top with your favorite spread like low fat cream cheese or add cream or favorite topping to lure your picky eaters.

Note: I have used less sugar in this recipe becoz I do not like my breads sweet like cakes. You are free to adjust the sugar amount to suit your taste.

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This entry was posted on Tuesday, September 16th, 2008 at 9:51 am and is filed under Breads, Breakfast and Brunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.