June 27, 2011

Vegetables in bread?

A couple of weeks ago I figured I would attempt making zucchini bread for Garrett when he came to visit. I had never tasted this strange vegetable bread before, so I approached it with great hesitancy. On my first attempt, I split the recipe in half and baked two small loaves; one loaf for Garrett and one for my friends and I. As soon as I took the loaves out of the oven, I dropped the majority of one loaf on the floor, so I was left with a small taste of what hadn't fallen on the floor and I hoped that the other loaf tasted alright. 
Fast forward a week and I decided it was time to attempt this strange yet tasty bread again. Well, I believe that zucchini bread is my new favorite thing. On top of the deliciousness of this bread, it has 1-2 whole zucchini in it, so it must be healthy, right?!

 I used this recipe with a few modifications, which I've noted below.

Zucchini Bread

2 cup grated zucchini
1/3 cup water
4 eggs, beaten
1/2 cup vegetable oil  
1/2 cup unsweetened applesauce 
2 cups sugar
2 teaspoon ground cinnamon
2 teaspoon baking soda 
1 1/2 teaspoon salt
3 1/4 cup all-purpose flour
1 teaspoon lemon juice
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini, lemon juice, and vanilla extract. Mix wet ingredients into dry and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.



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