Ariana Quin
This recipe from Ellen Klavan’s book The Creative Lunch Box is a delicious way to enjoy the abundance of zucchini in summer, and was discovered whilst I searched to extend my repertoire of healthy snacks for a sometimes fussy toddler.
This loaf is so moist and tasty and a hit with adults and children alike that I had to share the goodness.
1/3 cup butter or olive oil
½ – 1 cup sugar or honey
2 eggs
1/3 cup of water
1 tspn vanilla
1 ½ cups grated zucchini
1/3 cup chopped walnuts
1/3 cup raisins
¾ cup all–purpose flour
¾ cup wholewheat flour
1 tspn baking soda
1 tspn baking powder
¾ tspn salt
½ tspn ground cloves
¼tspn ground cinnamon
¼ tspn ground nutmeg
In a large bowl, mash the margarine with the back of a fork.
Mix in the sugar. Add the eggs, water and vanilla, and stir until the batter is smooth.
Stir in the zucchini, walnuts and raisins.
Combine the flours, baking soda, baking powder, salt, cloves, cinnamon and nutmeg in a medium sized bowl.
Add the flour mixture to the zucchini mixture and fold them together gently.
Pour the batter into a greased loaf pan and bake for approximately 1 hour at 350F/180.
REFERENCES
Ariana Quin
Ariana Quin
This recipe from Ellen Klavan’s book The Creative Lunch Box is a delicious way to enjoy the abundance of zucchini in summer, and was discovered whilst I searched to extend my repertoire of healthy snacks for a sometimes fussy toddler.
This loaf is so moist and tasty and a hit with adults and children alike that I had to share the goodness.
1/3 cup butter or olive oil
½ – 1 cup sugar or honey
2 eggs
1/3 cup of water
1 tspn vanilla
1 ½ cups grated zucchini
1/3 cup chopped walnuts
1/3 cup raisins
¾ cup all–purpose flour
¾ cup wholewheat flour
1 tspn baking soda
1 tspn baking powder
¾ tspn salt
½ tspn ground cloves
¼tspn ground cinnamon
¼ tspn ground nutmeg
In a large bowl, mash the margarine with the back of a fork.
Mix in the sugar. Add the eggs, water and vanilla, and stir until the batter is smooth.
Stir in the zucchini, walnuts and raisins.
Combine the flours, baking soda, baking powder, salt, cloves, cinnamon and nutmeg in a medium sized bowl.
Add the flour mixture to the zucchini mixture and fold them together gently.
Pour the batter into a greased loaf pan and bake for approximately 1 hour at 350F/180.
Ariana Quin
This recipe from Ellen Klavan’s book The Creative Lunch Box is a delicious way to enjoy the abundance of zucchini in summer, and was discovered whilst I searched to extend my repertoire of healthy snacks for a sometimes fussy toddler.
This loaf is so moist and tasty and a hit with adults and children alike that I had to share the goodness.
1/3 cup butter or olive oil
½ – 1 cup sugar or honey
2 eggs
1/3 cup of water
1 tspn vanilla
1 ½ cups grated zucchini
1/3 cup chopped walnuts
1/3 cup raisins
¾ cup all–purpose flour
¾ cup wholewheat flour
1 tspn baking soda
1 tspn baking powder
¾ tspn salt
½ tspn ground cloves
¼tspn ground cinnamon
¼ tspn ground nutmeg
In a large bowl, mash the margarine with the back of a fork.
Mix in the sugar. Add the eggs, water and vanilla, and stir until the batter is smooth.
Stir in the zucchini, walnuts and raisins.
Combine the flours, baking soda, baking powder, salt, cloves, cinnamon and nutmeg in a medium sized bowl.
Add the flour mixture to the zucchini mixture and fold them together gently.
Pour the batter into a greased loaf pan and bake for approximately 1 hour at 350F/180.
Ariana Quin
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