By Dianne Bunis
Summer gardens are brimming with zucchini, the green squash. Here's a delicious idea that everyone will enjoy anytime of the day: freshly baked zucchini bread! Although I've made a few healthy adjustments to lighten the calories from the original family recipe, the taste is delicious and just like mom's!
Zucchini nut loaf
recipe from Angie Bordonaro
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon lemon peel, finely shredded
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 beaten eggs
1 cup sugar
1/2 canola oil
1 teaspoon pure vanilla extract
2 cups finely shredded zucchini
1 cup finely chopped walnuts*
Spectrum Organic all-vegetable shortening
1. Preheat oven to 350°F. Lightly grease four mini baking loaf pans (3 inches by five inches by 2 inches high) with Spectrum all-vegetable shortening; set aside.
2. In a large bowl, stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger; set aside.
3. In another bowl, beat together eggs, sugar, oil and vanilla extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well.
4. Divide batter evenly into prepared loaf pans, tap on counter to smooth out.
5. Bake in oven for 30-35 minutes, until a toothpick comes out clean when inserted into the center. Cool in pans for 10 minutes. Run a knife around the inside edge of loafs, tip upside down and pat gently to remove.
6. Loaves can be wrapped and stored in refrigerator for several days. Serve with whipped cream cheese.
* Of course, the nuts are optional. Omit for allergies.