Sunday, June 29, 2008

Zucchini Part II

The zucchini pictured below weren't even the biggest of the crazy zucchini growing in our garden. So, I've been baking a lot of zucchini bread. As mentioned below, I was doing some experimenting to make it a little more healthy. I think I've got a pretty good recipe now - it's still not super fab for you, probably, but it isn't too bad.

And in the last batch, I learned you can add food processed carrots and spinach to zucchini bread, and no one will notice! A good lesson. The previous batch I learned that even if you accidentally substitute Chinese 5 spice powder for cinnamon, your children will still eat it. But if you're me, you won't think it smells very good. :)

So, in case anyone is interested, here's the current recipe:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup sugar
1/2 blended banana
1 Tbsp vanilla extract
2 cups grated zucchini
1 cup blended/food processed carrots and spinach in whatever proportion you want (I was guessing with this - I think you could add a little more if you wanted to, but it might be more noticeable)
1 cup chopped walnuts (I love it with these, but my kids won't eat it, so mostly I leave them out)

1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees.
2. Sift together flour, salt, baking powder, baking soda, and cinnamon.
3. Beat eggs, oil, applesauce, vanilla, sugar and banana together in a large bowl. Add the flour mixture and beat well. Stir in the zucchini, other vegetables, and nuts until well mixed. Pour into the pans.
4. Bake 50-55 minutes, until tester in center comes out clean. Remove from oven and cool.
5. Enjoy!

Note: I had to edit this recipe a bit. Although the original version tasted fine, it got really gross after a couple of days. I just tried a new version tonight, and I think it's better.

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