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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 65.3 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Almond - Zucchini Babka calories by ingredient
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Almond - Zucchini Babka

Submitted by: JO_JO_BA
Almond - Zucchini Babka

Introduction

Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden!

Original recipe here: http://bittersweetblog.wordpress.com/2009/
08/25/growing-like-weeds/
Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden!

Original recipe here: http://bittersweetblog.wordpress.com/2009/
08/25/growing-like-weeds/

Number of Servings: 20

Ingredients

    1 cup unsweetened almond milk, warmed
    1/4 cup brown sugar
    1 tsp active dry yeast
    4 cups all purpose flour
    2 cups whole wheat flour
    1/4 tsp nutmeg
    1/4 cup sugar
    Zest of 1 orange
    2 tbsp ground flaxseeds
    1/2 tsp salt
    12 oz shredded zucchini, squeezed dry (about 2 cups or 2 medium)
    1 tsp vanilla
    1/2 Cup Earth Balance (or other vegan) margarine, cubed, room temperature
    --Filling--
    3/4 cup almond butter, warmed until very runny
    2 tbsp Earth Balance (or other vegan) margarine, melted
    3 oz miniature, bittersweet chocolate chips
    3 oz dried cranberries
    2 tbsp ground almonds
    1 tbsp cinnamon

Directions

In a large bowl (or stand mixer), combine almond milk and brown sugar.
Sprinkle the yeast overtop and let stand 5 minutes, until foamy.
Combine flours, nutmeg, sugar, orange zest, flaxseeds and salt in a medium bowl. Set aside.
To the foamed yeast mixture, add the zucchini and vanilla, stirring well.
Add 3 cups of the dry mixture to the bowl and begin mixing (on low speed), until the dry ingredients are incorporated.
Add in remaining dry mixture, and allow the mixer to begin kneading the dough.
Continue working the dough with the dough hook, slowly beating in margarine cubes one at a time. It should become very shiny and soft.
Continue kneading for 10 minutes.
Turn into an oiled bowl, cover and allow to rise 1 1/2 hours, until doubled in volume.
Lightly grease two loaf pans, set aside.
Punch down the dough, divide in half and roll one portion out into a rectangle on a (very) well-floured surface. Roll it out lengthwise as far as possible- The longer the dough, the more spirals you will get in the finished bread.
Beat together the almond butter and Earth Balance in a small bowl until very fluid.
Spread the rectangle with half the almond butter, leaving 1/2" on one long side clear.
Mix together the chocolate chips, cranberries, ground almonds and cinnamon, then sprinkle half evenly over the dough.
Starting with the long edge that is completely covered, roll up the dough as tightly as possible.
Arrange the log with the two ends next to each other (like a squashed horse shoe), then twist together.
Carefully fit the twist into one pan.
Repeat with the remaining half of the ingredients.
Cover and let rise 1 hour, until just about doubled.
Preheat oven to 350F.
Bake for 40 50 minutes, until golden and hollow sounding when tapped.

Number of Servings: 20

Recipe submitted by SparkPeople user JO_JO_BA.






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