Wednesday, July 11, 2012

What to do w/ Zucchini...



Oh, to be home again! Everyone loves vacation, but we came back exhausted. We spent double our budget when we purchased our bed a couple years ago & it was the best purchase of the century! We love it. It was so nice to sleep in our own bed last night. Plus kids slept in till 730am! 


Who has zucchini running out their ears... We do! Well, except for this morning because yesterday my dear FIL cleaned out the garden of squash & zucchini & took it to the Food Bank, which is just down the street. I found 2 perfect sized zuc this morning & will make them for dinner. 


As my SIL decided the family needed a new upright freezer, Cooper cleaned out the chest freezer, leaving me w/ several packages of shredded zucchini from last year. I babysit for a 9 yr old girl during the summers & M LOVES zucchini bread. We took her to Branson with us on Sunday & the first thing she said was - when we get back can we make zucchini bread??


So, I made a recipe out of A Matter of Thyme cookbook & it was ok, took a huge amount of brown sugar. Today I grabbed my Fix It & Enjoy It Healthy Cookbook for some reason. I was amazed there are a ton of zuc recipes! One was a Zucchini Bread w/ Cranberries - I love dried cranberries!


It is in the oven. I will take a pic in a few minutes. And I doubled it cause the baggie of zuc gave me just about a cup of zuc.


Zucchini Bread w/ Cranberries


1/2 c sugar
1/2 c zucchini, shredded
1/3 c skim milk (sorry, used 2%)
1 TB corn oil (sorry, used canola)
egg substitute equivalent to 1 egg or 2 egg whites
1 c whole wheat flour (since I double the recipe, I used 1 c whole wheat & 1 c regular)
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 c dried cranberries


Preheat oven to 400 deg. 


In a large bowl, combine sugar, zucchini, milk, oil, & egg substitute. Mix well.


In a separate bowl, combine dry ingredients. Fold in dried cranberries.


Spoon into bread pan that has been sprayed w/ non stick spray. 


Bake at 400 degrees for 12-19 min (mine took closer to 35 min). 


8 servings


Per serving - calories 148; Protein 3g; carb 30g; sodium 80; fiber 2g


After the baking - I would go easier on the cloves. It is a great tasting recipe! I will definitely be making it again. One loaf is already gone. 






On another thought - the Petite Casseroles are becoming more & more my fav piece of stoneware. Gracie who will eat eggs, but not often, ate her eggs, plus part of her brother's eggs this morning. I used 2 eggs, 2 TB milk & microwaved w/ lid on about 1 min 30 sec. Not only were they perfectly cooked, but they were gorgeous! 


Well, time to go find something to go w/ our pork chops for dinner. 


Cook w/ you later
billie











1 comment:

Kat @ Inspiration CAN be Found Everywhere said...

Oh I am definitely marking this one - nobody will eat zucchini unless its "hidden" in bread. Half the time they think its banana bread (I'll never tell)