Although we rarely saw a great aunt of mine face-to-face, she always appeared twice a year:
In the form of homemade caramels around Christmas, and several Ziploc bags of frozen shredded zucchini in the summer.
It may sound like the caramels were much more welcome than the zucchini; however, both were equally welcome. The zucchini also came with family recipes for zucchini bread and cookies that were as welcome as the delicious, slightly soft, and gooey caramels.
You might also be thinking to yourself, “It’s ZUCCHINI bread…isn’t that already healthy?”. No. It has a ton of sugar, and oil. So I replaced the oil and reduced the sugar considerably. Dinner of Herbs is all about being healthier.
I am providing you with the original recipe, along with my healthier, adapted version.
3 eggs beaten
2 cups sugar –> I reduced to 2/3 c sugar
1 cup vegetable oil –> I used nonfat, plain greek yogurt
2 cups grated unpeeled zucchini
2 cups flour
¼ tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1 cup chopped nuts (I used walnuts)
Servings: 2 loaves
Heat oven to 325oF. Add sugar and oil to beaten eggs. Mix well. Mix in zucchini. Sift dry ingredients together and add to zucchini mixture. Mix well. Add vanilla and nuts and mix. Pour into two greasd and floured 9X5 in. loaf pans. Bake about 50-60 minutes (until toothpick comes out clean.)