Sunday, July 7, 2013

Sweet Tea and Cornbread: Zucchini Bread!

A delicious recipe from our friends at Sweet Tea and Cornbread: Zucchini Bread!:     
     This is a great way to use the abundance of zucchini so many of us have in the summer. 

Photo courtesy of Sweet Tea and Cornbread
This bread is a lightly sweetened bread good for breakfast or with a cup of coffee for an afternoon snack.  It's also a great way to get the kids to eat something nutritious without a fuss.  You might want to call it something besides 'zucchini bread' with them   I like it with  a honey cream cheese spread.  You knew I would have to make it more fattening.  You can use light cream cheese though if it makes us feel better.   This is so easy to whip up, here is what you will need: 

1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup sugar
1 cup shredded zucchini
2 eggs
1/2 cup vegetable oil
1 tsp. lemon zest
1 tsp. vanilla
1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees,

Mix first 5 ingredients in a separate bowl.   In a mixing bowl beat together sugar, eggs, oil, zucchini and lemon zest.  Add vanilla.   Gradually add flour mixture.  Fold in nuts.

Pour into a well greased loaf pan.  Bake at 350 degrees for 45 to 50 minutes.  Remove from oven and cool for about 10 minutes before turning it out. 

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon

recipe courtesy of: SWEET TEA & CORNBREAD

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