Wednesday, July 27, 2011

zucchini bread

As promised: the Use-Up Zucchini Bread recipe I plan to make later today. You can double the recipe and freeze a loaf if you like.

(This recipe is one I invented after a little experimenting because most recipes I found used at most a cup of zucchini, and many had oil, etc. This is about as healthy as it gets, I think! You can probably use water - or oil - instead of the milk if you want to make the recipe vegan.)

2 c grated zucchini
3/4 c white sugar
1/3 c milk
1 c white flour
1 c whole wheat flour
1 t baking soda
1 t baking powder
1/4 t salt
1/2 t cinnamon
nuts, seeds, etc. if you like

Mix zucchini, sugar and milk. Separately mix the dry ingredients. Combine. Pour into greased loaf-pan. Cook at 350 for an hour (sometimes a little more, depending on how 'wet' your zucchini is) until a toothpick comes clean.

This can also be made with frozen zucchini thawed; the batter is a little wetter but it works out the same.


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