Zucchini Bread w/ a twist or two!
One of the fabulous things about growing your own veggies (besides having tons of fresh stuff to put in your salads) is the great excuse to make zucchini bread!
So without further ado, here it is!
Recipe by Cooking Light w/ modifications by Sass
Ingredients (I halved this recipe b/c I didn't have enough flour)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Sass additions:
a sprinkle of coconut flakes
a handful of quick oats
1 tsp flax seed (ground)
a handful of sliced almonds (instead of the walnuts)
1 small ripe banana sliced
Why the additions you ask? Well, I had them lying around from previous baking occasions and I like to add fiber/healthy stuff where it works and see what happens. Sometimes it means my baking adventures don't look quite right or don't taste as fabulous as the plain ole recipe might have, but this time the additions were awesome. Plus, walnuts seem to ruin a sweet bread for me. They're just too crunchy and big in my opinion. Sliced almonds are harmless enough with good flavor and happen to be great for you too!
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. (Um, I think this just means mix it all up. I didn't lightly spoon and level with a knife. I just whisked the ingredients together. Call me crazy, but it worked.)
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. (Add Sass additions here.)
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. (I made 1 loaf and had a little extra batter which I put in muffin tins, so now I have...er, had a few zucchini muffins!)
So without further ado, here it is!Recipe by Cooking Light w/ modifications by Sass
Ingredients (I halved this recipe b/c I didn't have enough flour)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Sass additions:
a sprinkle of coconut flakes
a handful of quick oats
1 tsp flax seed (ground)
a handful of sliced almonds (instead of the walnuts)
1 small ripe banana sliced
Why the additions you ask? Well, I had them lying around from previous baking occasions and I like to add fiber/healthy stuff where it works and see what happens. Sometimes it means my baking adventures don't look quite right or don't taste as fabulous as the plain ole recipe might have, but this time the additions were awesome. Plus, walnuts seem to ruin a sweet bread for me. They're just too crunchy and big in my opinion. Sliced almonds are harmless enough with good flavor and happen to be great for you too!
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. (Um, I think this just means mix it all up. I didn't lightly spoon and level with a knife. I just whisked the ingredients together. Call me crazy, but it worked.)
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. (Add Sass additions here.)
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. (I made 1 loaf and had a little extra batter which I put in muffin tins, so now I have...er, had a few zucchini muffins!)
Comments