Thursday, May 24, 2012

green bread....that's not moldy

after my friend suzie posted that she was making zucchini bread (with secret sneaky healthy ingredients) on facebook awhile back it sounded so good i had to make some. i had been craving my sister tory's acorn squash bread for quite some time so this felt like it might hit the spot.

because shane has been all up in my kool-aid about us all eating organic as much as possible i went and bought all organic ingredients so he would eat it and i wouldn't have to get the look  and the shrug that says, "well, it's your body"....hate that look.
can someone please come up with an organic donut? it'd be helpful for my conscience on saturday mornings.

so, i took the original recipe by paula dean (thanks suzie for posting and thanks paula for knowing good food) and adapted it to make it my own and to try to make it as healthy as possible but still edible.

3 1/4 cups flour ( i used 3 cups of whole wheat flour)
1 1/2 tsp. salt
1 tsp. nutmeg (daughter hates nutmeg so for whatever reason i decided to use cloves-meh)
3 cups of sugar (i only used 2 cups because i added a mashed banana and remember the whole healthy thing)
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 tsp. lemon juice
1 cup of chopped walnuts or pecans (i didn't use either)

secret ingredient:
purple puree

3 cups raw baby spinach leaves *don't use frozen (next time i will only use 2 cups)
1 1/2 cups blueberries
1/2 tsp. lemon juice
1-2 tbsp. water (i used 1)

put in food processor to get as smooth as possible. you only need 1 cup of this so if you have extra like i did you can freeze the remainder and use it in a smoothie later.

 oh, the puree looks like all kinds of gag but it tastes really good.

preheat oven to 350 degrees f. in large bowl combine dry ingredients.
mix all wet ingredients together- including puree (this is where i added a mashed banana) then slowly add dry ingredients.
fold in nuts. 

i baked 4 mini loaves for about 25 minutes each and 1 large loaf for about 35 minutes. this baked much faster than the original recipe stated-maybe it's my over acheiving oven??
my son thought it would be good on st. paddy's day-yep, it's definitely green.

very good. kids wouldn't eat it coz it was green and brown. might as well feed them spinach by itself coz they will happily eat that. (throws hands up in the air)
shane and i loved it. it tasted like a morning type muffin but better.
my neighbors got 2 loaves coz it sure made lots.