Thursday 28 July 2011

Easy Zucchini Bread

Keeping with my American recipe, and my American background I’ll stick to calling this bread what I’ve known it as my whole life. Why make the change to courgette? This is a delicious bread that’s great for after dinner, snack time, or even dessert. I’ve cut down on some of the calories and fat by substituting the oil with cranberry and apple sauce. This keeps the moisture in the bread and helps it cook. Alternatively you can substitute the white sugar with a sugar substitute to further decrease the calorie count. Makes 1 loaf, but easily doubled for two.

1 ½ c flour (I use half whole wheat, half white flour)
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 ½ tsp. cinnamon
2 small eggs
½ c apple sauce
¼ c cranberry sauce (jar or can works)
1 c white sugar
2 tsp. vanilla
1 c grated zucchini
½ c sliced almonds ~50g

To start:
Sift together all dry ingredients in a medium bowl, flour, salt, baking soda, baking powder, cinnamon.
Next combine eggs, sugar, vanilla, cranberry sauce, apple sauce, grated zucchini and almonds.
Slowly mix together the flour until completely incorporated.

To finish:
Pour in a greased loaf pan and put into a 350F (180C) oven, and cook for about 45min-1hr.

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