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,