August 28, 2019
We are finishing up our last week of our two-month-long EASTERN VACATION and Mummy decided to bake some fresh zucchini bread for Daddy’s breakfast. This is a new recipe and she wasn’t sure how it would turn out… but it was a REAL WINNER! And all of the ingredients in this bread are “safe for doggies,” making it OK if you decide to give us the tiniest little nibble! If you have our GREAT COOKBOOK, there is a DELICIOUS RECIPE for Zucchini bread on page 41. It has pineapple and coconut in it, giving it a really unique taste… you need to try that one too!!! If you don’t have our COOKBOOK, my goodness, what are you waiting for? Part of every sale goes to RESCUE GROUPS that we help to support. It is ONLY AVAILABLE in our on-line boutique, that will RE-OPEN on Monday, September 2, 2019… when we have returned from our trip. Please help us support these wonderful organizations. Our COOKBOOKS make great gifts and Christmas is just around the corner!
1/3 cup coarsely chopped walnuts, toasted
1 1/2 cups grated zucchini, squeezed dry
1 1/2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup sugar
1/3 cup vegetable oil
3 Tablespoons sugarless apple butter
1 1/2 teaspoons vanilla
2 large eggs
Preheat oven to 350 degrees. On a baking sheet, spread out your coarsely chopped walnuts and toast them until lightly browned… about 6-8 minutes. Keep an eye on them because they will burn really fast!! Spray a 9×5 loaf pan with Pam… or use 3 little mini loaf pans like we did. These mini pans are great for 2 people because you can wrap the extra loaves in foil and freeze them for later… or store them in the refrigerator for using later in the week.
In a large bowl, mix your flour, cinnamon, baking powder, baking soda and salt.
In a medium bowl, beat together the sugar, oil, apple butter, vanilla and eggs on medium speed with an electric mixer for about 1 minute. Add all of your wet ingredients to your flour mixture and beat on low, just until the ingredients are combined… then increase the speed to medium for about 30 seconds. If you mix for too long, your bread will be tough and rubbery. Stir in the zucchini and toasted walnuts by hand and stir until everything is evenly combined. TIP: Make sure you have squeezed as much moisture from the grated zucchini as you can or your bread will be too wet! Roll the squeezed and grated zucchini in paper towels while you are mixing your batter and press out even more moisture this way!
Pour the mixture evenly into your prepared mini pans or pour all of it into the one 9×5 pan if that is the one you have chosen to use. Bake at 350 degrees for 50-55 minutes for the 9×5 pan… or 45-50 minutes for the mini pans. It needs to be a dark golden brown on top and it is fully baked when an inserted pick comes out clean. Remove from oven and cool in the pans on a wire rack for about 30 minutes. Cut into slices and serve.
BONE APPETIT ??❤️