I hope you enjoy my blog...if you do, please "follow" me! XOXOXO...BettyShmetty

Wednesday, July 20, 2011

In the kitchen with BettyShmetty...Miss Cindy's Zucchini Bread

Hey Y'all!  Since I'm in Georgia, I'm talkin' to y'all today with a southern accent.  Be sure to draw out ya syllables when y'all are readin' this little ole' recipe now.  It tastes much betta when ya do.  Now y'all go right on out and get all the ingredients for this yummy bread...it's so tasty, y'all will be lickin' those delicate little fingas!  Enjoy!

Miss Cindy's Zucchini Bread
This recipe has been taste tested in BettyShmetty's kitchen y'all!

2 Cups coarsely shredded zucchini
3 Cups all purpose flour
1 3/4 Cups sugar
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground cinnamon
1/4 Teaspoon baking powder
3/4 Cup applesauce
4 Egg whites
1/3 cup vegetable oil
1 Tablespoon vanilla extract

Preheat oven to 350*.  Coarsely shred zucchini in a food processor and then place it on several layers of paper towels and cover with additional paper towels.  Let stand 5 minutes, pressing down occasionally.  Set zucchini aside.

Combine flour and next 5 ingredients in a large bowl and stir well.  In another bowl, combine zucchini, applesauce, egg whites, oil and vanilla and then add to dry flour mixture, stirring until dry ingredients are moistened.

Spoon batter evenly into a large loaf pan that has been coated with cooking spray.  Bake at 350* for about 1 hour and 20 minutes.  After removing from the oven, cool in the pan for about 10 minutes and then remove from the pan to cool on a wire rack.

Your zucchini doesn't have to be THIS big y'all!

Cut up the zucchini
That's a lot of zucchini y'all!
Dry the zucchini
Mix dry ingredients, mix wet ingredients, then combine
Bake in 350* oven
Yummy finished bread!

Now y'all try not to eat TOO much...ya don't want to lose that delicate little girlish figure ;)

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