Friday, June 8, 2012

eat your veggies

We picked the  first zucchini from our little garden box last week. I love veggies...the rest of my family...hmmm.  So, I've been working on incorporating them into some creative packages.  I tried this "healthy" recipe last week ( from  and it was a deemed a  success by  Gregg ("that's pretty good babe!") and  even a couple of the kids ("you should make it again mom.") I liked this recipe because it had so much less fat and used whole wheat flour instead of white.

Low Fat Healthy Zucchini Bread:
1 1/2 c. whole wheat flour
3/4 c. sugar
1/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 1/2 t. cinnamon
2 eggs
2 1/4 c. zucchini (about 2 medium)
1/4 c. oil
1 1/2 t. vanilla

Preheat oven to 350, mix dry ingredients, mix wet ingredients, combine. Add to well greased bread pan.  Bake for about 40-45 minutes. 

And, in case you'd like to try a more traditional's one my favorite from the Lion House recipe book (note: this makes 2 loaves).

Zucchini Bread:
1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 cups shredded zucchini
3 cups flour
1 t. soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts

Combine oil, sugar, and eggs in large mixer.  Beat well.  Blend in vanilla and zucchini.  Sift dry ingredients together.  Add to oil mixture and blend well.  Add nuts.  Pour batter into 2 well greased and lightly floured bread pans.  Bake at 350 for about one hour.  
And, can we just talk about what a strange word "zucchini" is??? 

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