With my soup (below) on the stove, simmering, and my child taking a very late nap, I needed something else to be doing other than the mopping I was avoiding. I had zucchini in the crisper, and suddenly I thought making bread. I found a fairly healthy recipe on allrecipes.com. I wanted to make it even healthier, so I used mostly applesauce instead all of the oil it called for (a cup!), reduced the amount of brown sugar, and used more wheat flour and less all-purpose.
While I was in the middle of making it, I spotted a pint of blueberries when reaching for the applesauce. Somehow it seemed a shame to not include blueberries while baking at this time of year. So, after a moment of consideration, I threw caution to the wind and subbed the raisins I was going to use for blueberries. Then as it was in the oven, I was positive I'd ruined it. Luckily, this wasn't the case. It's a great combination! This yummy bread is moist and lightly sweet, perfect for breakfast, a snack or dessert.
I'd like to note: I personally thought 3 tablespoons of cinnamon seemed extremely excessive, yet I went for it. As it was baking all I smelled was cinnamon, and I feared it would be overpowering. It isn't. In fact, it doesn't stand out at all, so I wouldn't reduce it.
makes 1 loaf, adapted from Zucchini Bread III, allrecipes.com
3 eggs
3/4 cup of unsweetened applesauce
1/4 cup vegetable oil
1 cup packed brown sugar
2 cups shredded zucchini
2 tsp vanilla extract
1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1/4 cup quick cooking oats
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 cup chopped walnuts (optional)
1 cup blueberries, partially mashed (or raisins)
1. Preheat oven to 350.
2. In a large bowl, combine eggs, applesauce, oil, sugar, zucchini and vanilla. Mix well.
3. Add flours, baking powder and soda, salt, cinnamon and oats to bowl. Combine. Stir in blueberries and walnuts. Pour into loaf pan.
4. Bake for about an hour or until tester inserted in middle comes out clean.
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