one thing about gardening is the issue of when everything comes at once. i found myself with a lot of broccoli on my hands and a lot of zucchini. so i made a big batch of cream of broccoli soup last night and a big loaf of zucchini bread. i got the recipe off the back of my stonyfield yogurt container. came out very moist and tasty (maybe a bit too cinnamony, i might use a little less next time) i also used a little less sugar, seems i can always reduce the sugar on recipes and find things plenty sweet.
Ingredients
3 eggs
2 cups sugar
1/3 cup oil
2 cup plain or vanilla Stonyfield Farm Yogurt
2 teaspoons cinnamon
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Directions
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, cinnamon, zucchini and vanilla and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.
Yields
2 loaves
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