Monday, August 22, 2011
For those of you who have a garden...have you started your stock pile of zucchini? Did you let some grow too big and not quite sure what to do with it all? Look no further...
I love this recipe and so does everyone else I share it with.
Helpful hint: grate zucchini and freeze in Ziploc bags so you can make this bread all year long!
2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)
1 cup canola oil or half unsweetened applesauce/half oil
3 eggs, beaten
2 teaspoons Watkins vanilla extract
1 1/4 cups sugar or 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!
Good quote: “If we only address the symptoms and not the causes, the same problems will come back again.” Dean Ornish, M.D. founder and president, preventative medicine research institute
Until next time...
look good, do good, do good