Sunday, October 5, 2008
What to do with all this zucchini?
My neighbor has a plethora of vegetables in his garden and he likes to share the wealth. I am botanically challenged so I gladly accept all hand-outs from those so inclined. So far this year I have gotten grapes, yellow and green zucchini, tomatoes, onions, jalapenos and basil. I've made numerous tomato dishes and sauces as well as salsa and pico de gallo. With the recent addition of fresh, local and organic yellow zucchini to my kitchen counter I started searching for recipes. My 1 year old son is allergic to milk and eggs so traditional zucchini bread wouldn't work. Using the ingredient search I found a great recipe without eggs. I did change the flour from all purpose to a healthier blend that is courtesy of Missy Chase Lapine
Kingman's Vegan Zucchini Bread
"Delicious and fluffy zucchini bread can be made without eggs!"
INGREDIENTS:
3 cups all-purpose flour *or 1 cup white flour, 1 cup wheat flour & 1 cup wheat germ*
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1 cup applesauce
1 cup white sugar
1 cup packed brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini
DIRECTIONS:
1. Preheat oven to 325 degrees F, Grease and flour muffin pan for 24 muffins.
Whisk together the flour, salt, baking soda, cinnamon, & baking powder, in a bowl until evenly blended; set aside.
2. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Use a small 1/4 cup of batter per muffin.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
(Original recipe slightly altered by Katy but copyright & credit still remains with Allrecipes.com)
The result was a plateful of delicious and healthy muffins! They weren't too dense, they rose beautifully and they tasted delicious. Next time I will decrease the white sugar by half and replace it with additional brown sugar. My son loves them just the way they are though and I couldn't be happier. I will keep these in the freezer and pop them into the microwave to warm. If I add a bit of Parkay Squeeze (also vegan and allergy friendly and oh-so tasty) they are a homemade breakfast that we can eat on our way to story time, music class or running errands.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment