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. Transfer to a wire rack and cool thoroughly before slicing.
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.