How to take zucchini bread into the 21st century?
I got out my old and trusted zuchini bread recipe and really looked at it.
For two bread pan sized loaves, it takes five (5) large eggs AND a cup of cooking oil.
I'm not as young and healthy as I was when I could digest and enjoy that much oil/fat per serving thirty years ago.
Your suggestions, please, for moving this recipe into today.
shallots
Aug 03, 2007 08:15PM
ZUCCHINI AND CARROT MUFFINS (You can eliminate the carrots and use a bread loaf instead of a muffin tin):
The ingredients:
Shredded zucchini (I used about 1.5-2 cups)
Shredded carrots (I used about 1.5 cups)
2 cups self-rising flour
2 eggs
1 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
3 TBsp butter
Permalink | Reply
Hi Pamela... this looks great for my kids (no sugar!). At what temp do you bake these? 350? Have you tried substituting half the white flour for wheat by any chance? Thanks so much.
Permalink | Reply
Bake at 415 degrees for 20-30 minutes. I've not tried to substitute the wheat flour for white flour. However, make sure you use self-rising flour. I don't know if they have it in wheat. If you use regular flour, you'll have to put some baking powder and/or baking soda in there somewhere.
Permalink | Reply
I was always taught that you can substitute apple sauce for oil (1 to 1) in virtually any baking recipie. Don't know what to say about the eggs, except maybe up the number and get rid of some yolks (say 2 large eggs, plus the whites of 5 more).
Permalink | Reply
Dunno about eliminating the fat and eggs...
BUT...
Add some blueberries. We have zucchini coming out the wazoo from just one plant. My wife has been baking five loaves of ZB per night. Some with blueberries, some with pecans, some with walnuts...
Next year, I'm planting half a plant.
Permalink | Reply
I've been making a 2 loaf pumpkin bread that uses 4 eggs. Considering that the 2 loaves provide breakfast for two people for a least a week, I don't consider that too many eggs. I've made it with various amounts of oil, including none, and haven't detected much difference. It is also easy to whole grains, nuts and dried fruits in these recipes. I also cut the sugar in half.
paulj
Permalink | Reply
My current favorite is in the New Enchanted Broccoli Forest cookbook .. a combination of whole wheat and regular flour, (for one loaf) 2 eggs and 6 tblsp of butter ... and sometimes I top with some flax seed (figure it must offset the butter a bit). It freezes very well.
Permalink | Reply
I would substitute applesauce for half of the cooking oil. Could egg beaters be used instead of real eggs?
Permalink | Reply
Make a savoury zucchini bread (zucchini are also known as courgettes) with fresh herbs. I'd definitely include some olive oil, but cut your recipe's oil in half. And you certainly don't need that many eggs.
Permalink | Reply
http://www.cooks.com/rec/view/0,1725,...
from Cooks.com this low-fat zucchini bread recipe might just be what you're looking for!
You can adjust the herbs/spices to your own taste preference (cinnamon vs. stem herbs)
Permalink | Reply
I made this recipe for Orange Zucchini Bread.
http://www.recipezaar.com/12362
It calls for 3/4 cup oil. I only used 1/2 - it was fine
I used buttermilk instead of the orange juice - my orange coming just from the zest. The buttermilk made it great. Makes 2 loaves.
Permalink | Reply