| I've got a twist on the classic "too much zucchini" problem. I've got a yard full of over-ripe zucchini. Actually, they are a yellow variety of summer squash, some the size of baseball bats, so mature you could actually save seeds from them. They are perfectly edible - although be prepared to eat full size squash seeds - and you might want to peel them first. The peel's a bit tough.
But, while I tolerate summer squash, I don't really like it that much. I chop it into small pieces and put it into soups, where I don't notice it. Or I grate it and add it to pasta sauce - another place where I don't notice it. But here's my favorite place to put it... |
Jill's Healthy Zucchini Bread
Wet Ingredients:
2 c. grated zucchini (peeled if peel is tough)
3 eggs
1 tbsp butter, softened
1 c. applesauce
1-2 tbsp sugar
3 tsp vanilla
1 c. raisins
Dry Ingredients:
2 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Mix the wet ingredients together. Mix the dry ingredients together. Mix both together. Transfer into 2 greased loaf pans. Bake for 40 min at 350 or until a knife comes out the center of the loaf clean. I don't have loaf pans so I use a huge glass dish that fits all of the batter and that needs to bake for 55 min.
The original recipe I found online and adapted didn't use whole wheat flour, used oil instead of applesauce, no butter, and called for 2 1/4 c. sugar, which I can't even imagine. The first time I made it, I used 1 1/4 c. sugar and it was delicious but VERY sweet. If you want a sweet bread, go for 3/4 c. sugar. Since this bread is so tasty that I eat it all day long, I like using less sugar so that it's food, not dessert. |
