Thursday, June 3, 2010

Zucchini Bread

Zucchini Bread
recipe from my good pal Abby and can be viewed on her blog at:

2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)

1 cup oil (Abby recommends using 1/2 to 3/4 cup extra-virgin olive oil and for the remaining 1/2 to 1/4 cup use a light canola oil)
3 eggs, beaten
2 teaspoons Watkins vanilla extract
1 1/2 cups (for a sweeter bread, use 1 3/4 cups) sugar or sugar substitute, like organic evaporated cane juice, Stevia, OR you could try honey?!?
1 1/2 cups unbleached all-purpose flour + 1 1/2 cups white whole wheat flour if you can find OR regular whole wheat flour (Sift flour together with the baking powder/soda/salt/spices for a lighter texture.)
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons cinnamon
1/8 teaspoon nutmeg

Combine zucchini, oil, eggs and vanilla. Stir in sugar. Stir in flour with baking powder, baking soda, salt, cinnamon and nutmeg until combined. This is easier when done in batches. If the batter looks thick, don’t panic! Place batter into two loaf pans that have been sprayed with cooking spray, and bake for 1 hour at 350 degrees. Enjoy!

YUM TUM! Does it get better than a baked good and a veggie all in one!?!

Thanks Abby!

Until next time...
look good, do good, feel good

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