And so the camping continued this past week, only in the sunshine state of Colorado. My daughter calls it “avocado” and I’m enjoying it too much to correct her. She also pronounces mosquito as “spageeto” and so as you might imagine, when we were in avocado we were bitten by a few spageetoes.
For those of us that decided to grow zucchini this year, it’s harvest time. Now we have zucchini rivaling the size of swiss alphorns and we need to come up with ways to use it all.
Around here we love zucchini bread, and it’s a great thing to freeze. I was determined to make healthier version this time around, one that wasn’t made with a pound of butter or white flour. This recipe, while it still has sugar isn’t quite as sweet as your grandmother’s recipe. The bread is light and fluffy — eat it warm with a little bit of buttery spread or almond butter and honey if you want it sweeter, sweetie. And let’s not forget, you even get a serving of vegetables into your young whipper-snappers. What can be bad about that?
Healthier Zucchini Bread
1 1/2 cups whole wheat flour
3/4 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 1/4 cups zucchini (about 2 medium)
1/4 cup canola oil
1 1/2 teaspoons vanilla
1/4 cup walnuts
Preheat oven to 350. Mix dry ingredients. In a separate bowl mix wet ingredients, including zucchini. Combine the wet and dry ingredients together and mix until just combined. Spray a loaf pan with cooking spray or grease with butter. Bake for 40-45 minutes or until knife comes out clean after piercing.