Wednesday, August 18, 2010


Our neighbors have been so generous with the bounty from their garden.

I had about half a dozen nice zucchini in the crisper drawer of the frig. I thought for sure I wasn't going to get to them before they rotted, refrigerator is very good! they were still good a couple days ago when I finally checked them. So I got them ready for making them into bread, found this great recipe online, and bought the walnuts, raisins and more eggs and began to bake! I had enough zucchini for six nice loaves of bread! Yummy!

Here is the recipe and the information about where I found it.

'' Zucchini Bread 
from Cooking Light submitted by
Lorraine Warren July, 2005

Preheat over to 350 degrees F.
Prepare 2 - 8x4 loaf pans by spraying with cooking spray.

Mix dry ingredients together in a large bowl:
Spoon in 3 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Combine and stir until well mixed, in a larger bowl
(you will be adding dry to wet):
1/2 cup egg substitute (=2 eggs)
1/3 cup canola or corn oil
1 1/2 cups sugar
1 teaspoon lemon rind-grated (I omitted this)
1 teaspoon vanilla extract
1 large egg beaten
Add: 3 cups shredded zucchini (12 ounces)
Stir all until well combined.

Add dry mixture, stir just until combined,
stir in 1 cup chopped walnuts, and I added 1 cup raisins.

I used a large soup ladle and dipped equal amounts of
'dough' into the prepared loaf pans.

Bake one hour, test with tooth pick inserted in the center
of the loaf. If the pick comes out clean the bread is done!

Set on wire rack. Run spatula or knife around edge to loosen
bread from the pan. After about five minutes of cooling turn
loaf out onto a plate or onto foil if you plan to freeze or store
the bread for later. Allow the bread to cool before wrapping
it up or cutting it to eat!

Minus the raisins, the bread is said to be 150 calories a slice.
This is a delicious recipe! Enjoy!

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