Wednesday, September 7, 2011

Zucchini Bread

Don't you love zucchini bread?  It really is a perfect snack or dinner side.  It is hearty and tasty and if made certain ways, it can be quote healthy.  I am always on the lookout for a hearty recipe with whole wheat flour and less oil so this one seemed a good choice.

It called for white flour so to mix it up a bit I decided to use white-whole wheat for a touch of fiber.  It turned out pretty good.  It was a tiny bit dry so I would check it at 50 minutes next time

No, your eyes aren't playing tricks, you don't see any flecks of green.  Golden squash is all I could find at the farmers market and although the taste is the same I miss the pretty color contrast so mext time will wait until I can find green.

This makes a great snack spread with thick greek yogurt and drizzled with a tough of honey...

Zucchini Bread  (by Cooking Light)

3 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs, lightly beaten
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted 
Cooking spray

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 eggs and next 3 ingredients (through vanilla extract) 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.

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