In hommage to the Violet-wreathed muses and spring that blew in this week, making the grass green and the lakes melt, I offer a spring-y recipe. I baked this yesterday using spelt flour, wheat's older and nicer cousin. 
Zucchini Lemon Bread
1c all purpose flour
1/2 c. whole wheat flour (I used spelt flour)
1/2 c. sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. packed, shredded zucchini
1/3 c. chopped walnuts
1T grated lemon zest
1/2 tsp. cinnamon
1/2 c. fat-free milk
1/2 c. canola oil
2 lg. eggs
Preheat oven to 350, prepare 9x5 loaf pan w/nonstick spray.
Mix flours, sugar, soda, salt & baking powder, zucchini, walnuts, cinnamon & zest in large bowl. Combine eggs, milk and oil. Add to dry mixture until just moistened. Spread evenly in prepared pan. Bake 50-60 minutes until toothpick comes out clean.
Let sit in pan 5 minutes and then turn out onto rack to cool.
[adapted from The New Family Cookbook for People With Diabetes]
note to self:
"Promise me you'll always remember:
You're braver than you believe,
and stronger than you seem,
and smarter than you think."
Christopher Robin to Pooh A.A. Milne
6 comments:
Well, this one sounds delicious, and with the abundance of zucchini around here, we will get to try it soon. I have to figure out where to get flour other than regular, all purpose, white flour... I should ask.
Enjoy your beautiful Spring.
Your bread and flowers look yummy. I am going to try that recipe.
Popped over from Babooshka's blog. Great bread, love your art quote TF
Bloglines failed me...
Mmmmm, that looks really good and I'm thinking... I have everything I need, oops, nope, I need a lemon and milk, would soy milk work? I wonder...
_________________________________
"Christopher Robin?," whispered Pooh.
"Yes, Pooh Bear?"
"I'll never not remember you..ever"
send me a piece that looks really
yummy.
Thanks! I love zucchini! Mostly breaded and fried, but you can never have enough zucchini recipes.
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