Monday, February 07, 2011

rainy monday zucchini bread

I've had zucchini bread on my mind for a few days. I actually have no idea why. It probably has something to do with the fact that I have a toddler and I'm trying to figure out every way possible to get good veggies into everything she eats. Probably a good obsession, right? I like to think so.

I usually go for pumpkin or cranberry orange bread, but I've never tried making zucchini bread. I found a recipe in my Good Housekeeping Cookbook, circa 1986. I liked it, but I wanted to modify it a little to try to make it as healthy as I could. It turned out good, not great, but good. I think next time I'll add some cinnamon or pumpkin pie spice (cinn, nutmeg, cloves, ginger) and vanilla… it was just missing something. Honestly, I didn't like it as much as I LOVE my pumpkin bread, but it cured my sweet bread craving AND I got a serving of veggies while endulging!

(sort of healthy) Zucchini Bread
from Good Housekeeping
3 cups flour (I used half whole wheat and half white for the healthier version)
1 1/2 cups sugar 
4 1/2 tsp teaspoons baking powder
1 tsp salt
4 eggs
2/3 vegetable oil (I substitute this with applesauce, no sugar added, for the healthier version)
2 cups grated zucchini
2 tsp lemon zest (When zesting try to avoid the white part; it's bitter sans flavor.)
1 cup wallnuts (optional)

1. Preheat oven to 350 degrees. Lightly grease two loaf pans.

2. In a medium bowl mix dry ingredients: flour, sugar, nuts, baking powder & salt.

3. In a medium bowl beat eggs slightly; stir in vegetable oil (or applesauce), zucchini & lemon zest.

4. Stir liquid mixture onto flour mixture just until flour is moistened; spread evenly in pans (oiled and floured or non-stick.)

5. Bake one hour (at 350 degrees.) Cool pans on wire rack for 10 minutes. Serve warm or cold. 

Amelie loved it btw :)


1 comment:

  1. Mmmm, zucchini bread is such a healthy and still delicious treat. I bet it was eaten up in no time. I hope you'll come by and link it up to Sweets for a Saturday #4.