This was actually meant to be a late-night rendition of OhSheGlows’ Zucchini Bread, but because (a) I like changing things and (b) I started without checking that had all (or even half) of the ingredients, it ended up being its own thing. A recipe for Zucchini-Walnut-Prune Murfins (ZWP Murfins, for short).
- 2 cups whole grain spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
1/2 cup sugar (I use organic cane sugar)generous 1/2 cup honey (leave it to me to run out of sugar) 1/3 cup raisins1/2 cup chopped prunes
- 1/3 cup chopped walnuts
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
- 1 & 1/4 cup shredded zucchini (leave skin on), packed
1 tbsp lemon zest 2 tsp fresh lemon juice2 tsp. lemony stuff (?) 1 tbsp pure maple syrup (or other liquid sweetener)
No oil1/3 cup olive oil 1 & 1/4 cups non-dairy milk (I used vanilla almond milk)1 cup whole cow’s milk
- Cinnamon Streusel topping:
2 tsp non-dairy margarine/butter1 tbsp Artisana Pecan Butter, 1 tbsp coarse sugar (like turbinado)1 tbsp sugar, 1 tbsp flour, 1/2 tsp cinnamon
1. Preheat oven to 400F according to Angela’s directions – my oven still sucks and this is the last recipe that I’m baking in it! Seriously, I’m not baking anything else until I get a new oven. It keeps messing everything up! Mix the flax egg and set aside.
Oil a regular-sized loaf pan and then line it with parchment paper so you can easily pull out the loaf when cooled. Line a muffin pan.
2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg,
sugar, raisins prunes, and walnuts).
3. In another large bowl, combine the wet ingredients (flax egg, shredded zucchini,
lemon zest & juice lemony stuff, honey maple syrup, milk).
My funky face when I realized, at 11:30pm, that this was the closest thing that I had to a lemon. My (big, not to be confused with little) sister [who turns 20 today, yay for Big Sis!] says that if the whole medicine thing doesn’t work out, I can scare small children for a living. So what would that make me, in professional terms? A clown? The Boogeyman? Lady Gaga?
4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate. I might have over-mixed – whoopsies!
5. Spoon the batter into prepared
loaf muffin pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 37-40 minutes at 400F or until toothpick comes out clean. Trust Angela with this step, my oven was a total fail, as usual – overdone on the top, underdone on the bottom!