Saturday, July 24, 2010

Zucchini Bread

One of our nice neighbors dropped by a HUGE fresh garden grown zucchini along with some delicious tomatoes. Since the zucchini was obviously over grown, the taste wouldn't be the same if I were to put it in a salad or other dish where it doesn't cook much. However, I had to put this fresh zucchini to use some how! Mmm...zucchini bread! I got this recipe from Cooking Light, but made a few changes, so here is the recipe below:

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/4 t. baking soda
1/2 cup fat-free sour cream
1/3 cup canola oil
1 t. grated lemon rind
2 t. vanilla extract
1 large egg, lightly beaten
1 1/4 cups sugar
3 cups shredded zucchini
1/4 cup coarsely chopped walnuts (if desired, I don't like nuts in my bread so didn't use them)


-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 sour cream 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 loaf pans (or if you want 1 large loaf, this works too) coated with cooking spray. Bake at 350 for 1 hour (may be closer to 2 hours if you just do one large loaf) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pan. Cool completely on wire rack.

Enjoy! This is delicious for breakfast, with lunch and dinner, as a snack...or my favorite with peanut butter!

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