Monday, August 11, 2008
Zucchini Summer Recipe
It just wouldn't be summer with out some of my favorite Southern Zucchini Bread. Today was the first day I finally had enough of the veggie to make the bread recipe. It has been a dry late summer and we desperately need rain. Rather then having buckets of zucchini and squash this year from my garden I have only pulled a hand full.
Here is my recipe that is a crowd pleaser at any breakfast table.
Southern ( healthy) Zucchini Bread
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
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.
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.
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.
2 loaves, 12 servings per loaf (serving size: 1 slice)