Thursday, January 25, 2007

Bread Recipe from a friend:

a.d.'s Zucchini Bread
3 eggs
1/2 c. oil (I used a light olive oil)
1 1/2 c. sugar
2 tsp. vanilla
1/2 c. applesauce
2 c. zucchini - coarsely shredded & firmly packed
1 c. shredded carrots
8 oz. crushed pineapple, drained
2 cup flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg, ground
1 1/2 c. dried cranberries, raisins, cherries (whatever mixture ofdried fruits appeals to you)
1 c. cashews, broken

Prepare 2 loaf pans by either lining along long sides and bottom &light coating of cooking spray on short ends, or by the grease & flour method. I do the first.Bakes in preheated 350^ oven.Beat eggs, oil, applesauce, sugar, and vanilla together until wellmixed. Stir in by hand: zucchini, carrots, pineapple.In separate bowl, sift (I just sprinkle everything else over the flourin a bowl w/the spices on top & stir & flip til the color is even)flour, baking soda, salt, baking powder & spices.Mix dry ingredients into zucchini batter until just blended. Don'toverdo it. Gently stir in the dried fruits and nuts.Pour into two prepared pans. Bake for approx. 1 hr. Doneness can be determined by toothpick test or when the top cracks and is no longermoist.The slices are moist, colorful, tasty, and hold together well w/ofalling apart. I bet you could replace the applesauce w/smashedbananas w/o problem. My homemade applesauce is slightly tart. (Well,it's actually cherry applesauce, applesauce w/cherries blended in.)The original pineapple/zucchini bread recipe that I started outw/called for 1 c. of oil and 2 c. sugar. I reduced the oil by usingapplesauce & cut the sugar because the dried fruit & carrots don't need to be drowned by that much sugar.

No comments: