But I will never stop baking for her with love, even when {especially when?} she tries my every nerve. I even break my own baking rules for her. If you read my very first blog post, you will see that I am very much against substituting in healthy ingredients just for the sake of making it healthy when it comes to baking. While I still agree with that wholeheartedly when making scrumptious desserts, baking bread for my daughter specifically calls for a little fudging.
The KitchenAid grater attachment works great for this! I leave the skin on, but you can peel it first if you don't like your bread to have dark green flecks in it. |
My baker-in-training is really good at stirring the batter! (Can you tell she dressed herself?) |
Zucchini Bread
adapted from The Machine Shed Farm Style Cooking
2 1/2 c. zucchini, shredded
3 eggs
1/2 c. vegetable oil
1/2 c. applesauce
1 1/2 c. sugar
1 tsp. vanilla
3 c. flour (can use 1/2 whole wheat, 1/2 white)
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tbsp. cinnamon
Shred zucchini and mix with eggs, salad oil, sugar and vanilla. Blend well. Stir together all dry ingredients; add to zucchini mixture. Stir only until well moistened. Pour batter into 2 greased and floured 9x5x2" loaf pans. Bake at 350° for 50-60 minutes until a toothpick inserted in center comes out clean. Makes 2 loaves.
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