Wednesday, May 10, 2006

Incognito Veggies!

I made this today. Even though I changed a buncha things, it still turned out really well! Travis LOVES it! I made 1 large loaf & 12 muffins. (I baked the muffins for 30 minutes)
1/2 the muffins are already gone! :) This is the kid who won't eat anything green, except for pesto. Heh. Mom - 1, Kid - 0 :)

Paula Deen's Zucchini Bread (with liberties taken by me to make it healthier)

3 1/4 cups all-purpose flour(I used 1/2 whole wheat & 1/2 AP Flour)
1 1/2 teaspoons salt
1 teaspoon ground nutmeg (I used about 1 1/2 t. freshly ground nutmeg)
2 teaspoons baking soda
1 teaspoon ground cinnamon (I think I used 2 t. cinnamon)
3 cups sugar (I used 1 3/4 cups + 3 packets of Splenda)
1 cup vegetable oil (I used 1/2 c. unsweetened applesauce & 1/2 c. oil)
4 eggs, beaten
1/3 cup water (I used a few tablespoons extra water, because of the Wheat Flour)
2 cups grated zucchini (I used about 2 1/2 cups, and squeezed out the excess moisture with my hands before adding)
1 teaspoon lemon juice (I didn't have any, so I used orange juice instead)
1 cup chopped walnuts or pecans (omitted, Travis hasn't had any nuts yet)

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes
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holli said...

Nana loves Paula Deen.. she made some bleu cheese burgers the other night that were great!! Have you seen her in that movie Elizabethtown yet? She was pretty good!!

I love zucchini bread!!

dee said...

Recipe looks yummy! I'll have to try it. I love Paula Deen!