Graham flour

Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform. According to the Larousse Gastronomique, Graham despised processed white flour and believed that bran was the cure-all for the bad eating habits of his compatriots.

Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well. Graham flour is used to make graham crackers and pie crusts, among other things.

Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass.^[1] For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.

Plain whole wheat flour can also be used as a substitute in recipes, but the resulting baked goods' textures will differ from that of examples where graham flour was used.

Zucchini Bread

I found this recipe from AllRecipe.com. I like this though I haven't try yet because it looks like healthy treat! We are trying to go for whole grain and whole food experience.

Zucchini Bread III

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 1 1/2 cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1 cup raisins (optional)
• 1 cup chopped walnuts (optional)
• 1/4 cup wheat germ

Directions

1. In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
2. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

Ingredients

• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans.
2. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire rack.

Zucchini Pineapple Bread I

Ingredients

• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder

Directions

1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.