In the Kitchen

You know summer has arrived when you see the Bartlett’s Farm truck parked on the corner of Main and Federal Street. A welcome sight indeed!

This past weekend I stocked up on some baby kale (my newest obsession), cucumbers (gosh those dark under eye circles) and some beautiful yellow and green zucchini. I just love tea breads so Monday afternoon I thought I would experiment with a new zucchini bread recipe. Several recipes call for at least a cup of vegetable oil, which I knew wouldn’t help my get-into-a-bathing-suit cause. I did a little research and to my surprise learned that I could substitute apple sauce for oil. Genius!

Here’s the recipe I settled on.

May’s Healthy Zucchini Bread
– 3 eggs
– 1 cup apple sauce (natural/unsweetened)
– 2 cups grated zucchini
– 2 tsp vanilla
– 3 cups flour
– 3 tsp cinnamon
– 1/8 tsp nutmeg
– 1 tsp baking soda
– 1/2 tsp baking power
– 1 tsp salt
– 1 cup yellow raisins/dried cranberries (optional)
– 1/2 cup semi-sweet chocolate chips (optional)

1. Preheat over to 350 degrees; grease and flour two bread pans.
2. Grate zucchini.
3. Whisk together eggs, applesauce, and sugar. Add in zucchini.
4. In second bowl, sift together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Add flour mixture to egg mixture.
6. In a small bowl, mix together raisins, cranberries and chocolate chips with a 1/2 tsp. of flour*.
7. Evenly divide batter between two pans and bake for 50 minutes.
8. Let cool at least 30 minutes and enjoy!

*The flour helps this mixture from sinking to the bottom of the batter.

The recipe I used for inspiration called for 2 cups of zucchini. Since I substituted out the oil, I think I will use 3 cups next time. Also, I grate my own nutmeg so I think I could increase the amount to about 1/4 tsp. But overall, my house guests were quite pleased. Give it a try too and let me know what you think!

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