Sunday, September 13, 2009

Change of Weather

I was woken up early yesterday morning by rumbling thunder and a few flashes of lightning. As summer draws to a close I become anxious to turn up the oven and bake.

Last week I got a craving for zucchini bread. I cannot remember the last time I actually had zucchini bread, but I picked up a few squash at the market.

The recipe I based my bread on is from Smitten Kitchen, and I used my handy mandoline with the julienne insert to grate up two zucchini.

A fragrant hour later and I had these two beauties. I love the cracks in the top of breads, it always makes me think of minimiam (really, check that site out!).

Zucchini Bread

2 eggs
1/4 cup unsweetened applesauce
1/2 cup nonfat plain yogurt
1/2 cup olive oil
1 3/4 cups sugar
2 zucchini, grated
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350°F. Grease two 8×4 inch loaf pans.

In a large bowl, beat the eggs with a hand mixer. Add applesauce and mix again. Add yogurt, oil, and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt in a separate bowl. Stir into the egg mixture. Divide the batter into the pans.

Bake loaves for 50 minutes, plus or minus, until a tester inserted into the center comes out clean.

I do not taste much zucchini in this bread, but I feel healthier eating a baked good when it contains vegetables. You could also add nuts, dried fruits, or even chocolate chips. I enjoyed mine plain, with butter melting atop a warm slice, and a cup of chamomile tea.

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