Wednesday, February 16, 2011

Zucchini Bread


Last summer D and I decided to grow a vegetable garden. We cleared a little spot directly behind our house and planted lots and lots of plants. So many plants in fact, that all that survived were the hearty zucchini and the tomatoes. We ended up with tons of zucchini which I was thrilled about, and tons of tomatoes which I was not as thrilled about and D won't touch (why we planted so many tomato plants, I have no idea). We gave our plethora of tomatoes to D's mom and I used the zucchini in breads, muffins, stir fry and any other way I could. I really love to bake and cook with zucchini because it is so versatile. One of my favorite recipes to make with zucchini is zucchini bread. I like to have this bread in the morning with my coffee or in the afternoon with some tea. It's really good any time of day and any time of year for that matter.
Lately I have been thinking a lot about summer. I think I have summer fever. Maybe this zucchini bread will help.

You will need... 
1 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cocoa powder
1 teaspoon salt
8 tablespoons unsalted butter, room temperature 
1/2 cup white sugar 
3/4 cup light brown sugar
2 eggs
2 cups shredded zucchini
1/2 cup sour cream
1 teaspoon vanilla

To make...
Grease loaf pan (I used a 1 1/2 lbs loaf pan for this recipe) and preheat oven to 350 degrees F. In a medium sized bowl whisk together flours, baking soda, salt, cocoa powder, cinnamon and nutmeg, set aside. In the bowl of an electric mixer beat together the butter and sugars till fluffy. Add the eggs and beat to combine. Add the flour mixture to the egg mixture and mix just to combine. Stir in the zucchini, sour cream and vanilla. Bake for 1 hour and 15 minutes or until cake tester comes out clean.

2 comments:

  1. This recipe looks really good! I like the sour cream addition. Any ideas on how to use less butter to make it healthier but still taste good?

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  2. I haven't made this bread using less butter. You could try using half butter and half canola oil to reduce the amount of saturated fat. Using fat free sour cream or a non-fat Greek yogurt is also a good option to take out some of the fat. If you try this I'd love to know how it turns out!

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