Friday, October 8, 2010

Favorite Friday Recipe: Zucchini bread


This recipe was recommended by one of the gals on Fashionism.  I figured it was a good way to try to sneak vegetables into B's breakfast (except for the fact that you could see some of the green peel that I missed while grating).  It turned out really well and tasted very much like banana bread.  I loved the addition of raisins in it as well.


Non-dairy zucchini cake/bread

Ingredients:
  • 1 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup of canola oil
  • 2 cups of shredded zucchini (about 2 medium zucchini, grated finely)
  • 1 cup of mashed ripe bananas (2 medium bananas)
  • 1/2 cup of raisins (optional: I think I used close to 1 cup) 
  • dash of vanilla
Directions:
  • Preheat oven to 350F
  • Grease two loaf pans
  • Mix flour, baking powder, soda and sugar
  • Whisk eggs, oil & vanilla
  • Stir eggs and flour mixture together. Add zucchini & bananas & raisins. Mixture will be lumpy.
  • Bake for 45-50 mins or until toothpick inserted in the middle comes out clean.

2 comments:

  1. i can't say i'm a zucchini fan, but i might like this recipe.
    plus i spy a blue ball jar... my fav (next to pyrex of course)
    i'm visiting from the pyrex collective.
    nice to meet you friend.
    taylor

    ReplyDelete