Tuesday, August 14, 2012

Garden Harvest Bread

It seems a bit early to be whipping out the word "harvest" being that it is still August, but this cake/quick bread is too good to pass up.  It has yummy carrot, zucchini, and apple in it with lots of great walnuts.  So yes, it is a very fall baked good, but if we all try it now we will be able to bake and freeze a bunch of it when we have more veggies than we know what to do with.  Some of you may even have some of these ingredients coming out of your ears already depending one your location or mad gardening skills.  So amongst all the canning, freezing, jarring, crock potting, and pickling you have planned for the upcoming months of produce proliferation try baking some of this bread to get the house smelling ready for fall.

I am one of those people who will eat the same thing for breakfast for weeks at a time and then I will get bored, switch to something new, and then eat that for several weeks, and so on, and so on.  I have just gotten off of a whole grain toast and slice of cheese kick and I wanted something sweet that I could put cream cheese on, but not feel totally horrible about after I finished eating it.  So I dug this tasty treat out of an old cooking light, traded out the eggs for some egg replacer, used whipped cream cheese, and ended up with a wonderful rich breakfast that isn't too bad for me at all.  Oh the glory of the whipped cream cheese........

Garden Harvest Bread

1 cup flour
3/4 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup grated peeled Granny Smith Apple, or whatever kind you have on hand
1/2 cup grated carrot
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted if you like
1/4 cup canola oil
1/4 cup milk
2 eggs, or egg substitute to match

Preheat oven to 350.  Whisk together flour, sugar, cinnamon, baking soda, and salt in a large bowl.  Add the grated apple, grated carrot, shredded zucchini, and walnuts to the dry mixture and toss well.  In a small bowl combine canola oil, milk, and eggs/egg substitute and mix with a whisk.  Stir wet ingredients into the veggies and mix until just combined.  Coat and 8 x 4 loaf pan with cooking spray.  Spoon batter into loaf pan and bake for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

I didn't really think there was much of a difference between grated and shredded until this recipe.  Now I know that grating is much finer compared to shredding, but that both taste great when mixed into quick bread.  Do you have a favorite recipe that uses up all your garden produce, we would love to taste it!  Send us a recipe so we can taste it and share with all the rest of the produce loving populace out there.

Keeping it yummy,
Kelly, the origami ninja


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