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Eating Less Meat: The Zucchini

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Last week I wrote about my desire to eat less meat and more veggies because its good for the planet (see the August 12th post). To make an earth-friendly diet more enjoyable, I’ve gathered together some terrific recipes; they are worth sharing. Below you’ll find “The World’s Best Zucchini Bread” for this week’s offering because–this time of year–many of us suffer from an embarrassment of zucchini.

Prepared plain, the nuts and raisins make this bread into a savory meal in itself. Frosted, the delicacy transforms into a sweet and satisfying cake, a perfect afternoon pick-me-up with tea. Enjoy-H

The World’s Best Zucchini Bread,” a recipe influenced by The Food Network.

1 cup shredded zucchini
3/4 cup roughly chopped walnuts
1 cup golden raising
1 1/4 cups flour
1/2 cup sugar
1 t baking powder
1 t salt
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
2 eggs
1/2 cup vegetable oil or melted and cooled butter
1/2 cup plain yogurt or sour cream
1 t vanilla extract
1 t lemon zest

Preheat oven to 350. Lightly grease one 9″ x 5″ loaf pan or three 6″ x 3″ mini pans.

Mix flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl. Add nuts and raisins and set aside.
In a medium bowl, whisk eggs, oil, yogurt of sour cream, vanilla, and zest. Stir in zucchini and fold the wet ingredients into the dry until just combined. Do not over stir.
Pour batter into one large or three small pans. Bake for 55 minutes for large loaf, 35 to 40 minutes for mini loaves. Cool completely on rack.

Frosting
3 T butter
1/2 cup confectioners’ sugar
1 T milk

Brown butter slowly over low heat. Do not burn. Whisk in sugar and milk. Spread immediately on cooled zucchini loaf.

The post Eating Less Meat: The Zucchini appeared first on Heather Lyn Mann.


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