Posts Tagged "Bread"

Lighter Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured

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This recipe is a great example of how you can switch out a few ingredients in a recipe and greatly alter the nutritional info without sacrificing taste.  I was able to cut out 100 calories per serving and cut it down to half of the fat and sugar compared to the original recipe.  It is still full of flavor and would be great as a snack or even dessert.  While the original recipe is more sweet and cake like, this recipe is more comparable to banana bread, and I thought it had the perfect touch of sweetness.  I hope you like it!

Nutritional Info per serving:  155 calories, 7 grams of fat, 21 carbs, 7 grams of sugar, 3 grams of protein, .8 grams of fiber

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Lighter Zucchini Bread

(makes 12 servings)

1/3 cup of coconut oil

1/2 cup of brown sugar (could substitute honey)

1/2 cup of unsweetened applesauce

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 1/2 cups of shredded zucchini (unpeeled)

1/2 cup of coconut (optional)

zest from 1 lemon or 1 small orange (optional, but highly recommended!)

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Preheat oven to 350 degrees and spray a loaf pan with nonstick cooking spray.  In a small bowl combine flour, salt, baking soda, cinnamon, and nutmeg.  In a large bowl beat coconut oil and brown sugar.  Add unsweetened applesauce, eggs, and vanilla.  Add flour mixture and beat just until combined.  Stir in zucchini, coconut, and zest.  Pour batter into prepared loaf pan and top with additional nutmeg and cinnamon if desired.  Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

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Grandma’s Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured, Veggies

These days you can find just about any recipe easily and quickly on the internet.  It is great having such easy access to recipes,  but my favorite way to get recipes is when they are passed down from family members, specifically from older generations.  This is my grandma’s recipe which was passed down to my mom, and now to me!  I have never lived near my grandma so being able to bake something that she used to make is so fun for me, and somehow makes me feel more connected to her.  Hopefully this is a recipe I’ll be passing on to my kids one day!  I hope you enjoy it!

(You can also check out my modified lighter version of this recipe!)GEDSC DIGITAL CAMERA

 

Grandma’s Zucchini Bread

(makes 12 servings)

1 stick of butter, softened

1 cup of sugar

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1 cup of shredded zucchini (unpeeled)

1 cup of nuts (optional)

Preheat oven to 350 degrees and spray a loaf pan with non stick cooking spray.  In a medium bowl combine flour, salt, baking soda, nutmeg, and cinnamon.  Stir to combine.  In a large bowl beat butter and sugar until smooth.  Add eggs and vanilla and beat to combine.  Continue beating and flour mixture until just combined.  Stir in zucchini and nuts if desired.  Pour batter into prepared baking dish and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

 

 

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Nana’s No Butter Banana Bread

Posted on Feb 13, 2013 in Breads, Breakfast, Cooking, Featured

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This is my all time favorite banana bread recipe!  It is moist and flavorful and turns out great every time I make it.  Not to mention my house smells amazing when it is baking!  I got this recipe from my mother in law a few years back and have made it countless times since.  I hope your family enjoys it as much as mine does!

Nana’s No Butter Banana Bread

1/2 cup of vegetable oil

1 cup of brown sugar

2 eggs

1 teaspoon of vanilla

4 ripe bananas, mashed

2 cups of flour

1 teaspoon of baking soda

1/2 teaspoon of salt

3 tablespoons of milk

1/2 cup of walnuts, pecans or other nuts of choice (optional)

cinnamon and nutmeg for sprinkling on top (optional)

Preheat oven to 350 degrees F and lightly grease a loaf pan.  Beat oil and brown sugar and thoroughly blended.  Beat in eggs, vanilla, and banana, stopping to scrape bowl as needed.  In a separate bowl, combine flour, baking soda, and salt.  Add flour mixture to wet ingredients and blend.  (It will look a little lumpy)  Add milk and beat just until combined.  Stir in nuts if you’re using them.  Pour mixture into greased loaf pan and sprinkle top with cinnamon and nutmeg.  Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.  Let sit for 10 minutes and enjoy!

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