Recipe time

16 Apr

Hey girls!! Hope you all have had a good Wednesday so far!

Its getting closer to the weekend! 😀

There are so many blog give-aways today!!

  • Jenna has a My Mix Granola give-away
  • Fitnessista has a Stonyfield yogurt give-away
  • Meghann has an Honest Foods give-away
  • Juli has a Perfect Foods give-away

Check ‘em out!

So I’m not officially dairy-free just yet. This will require a trip to the grocery store, which will be this weekend. Thanks for the suggestions on substitutes!

Here are some of my eats for the day:

DSC00689 I mixed in cottage cheese and flaxmeal…and then here is the finished bowl:

DSC00690

This mixture contained:

  • 1/4 cup oatmeal
  • 1/4 cup oatbran
  • few scoops cottage cheese
  • flaxmeal
  • 1/2 sliced banana
  • scoop of natural peanut butter
  • scoop of Barney Butter
  • cinnamon

So good and super filling!

Afternoon snack:

DSC00692

crackers with natural peanut butter…plus a few strawberries!

Dinner was a repeat from last night…salmon with a nice big salad.

For dessert, I had a Chocolate Peanut Butter Banana Muffin:

DSC00693

Plus a frozen banana bite. (not pictured)

And now, as promised, here is the zucchini bread recipe!!

Whole Wheat Zucchini Bread: (this makes 2 loafs)

  • 3 eggs
  • 1 3/4 cups sweetener of choice
  • 1/2 cup oil *
  • 1/2 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 1/2 cups shredded zucchini- firmly packed!
  • 3 cups whole wheat pastry flour (or regular whole wheat flour)
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp cinnamon

* can sub. more applesauce in for the oil if wanted

In a large bowl, beat together eggs, sugar, oil vanilla- several minutes until fluffy. Shred zucchini using a large sized shredding disk. (hint: it isn’t necessary to peel the zucchini…leaving it on adds color and fiber) Stir zucchini into wet ingredients.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add dry sifted ingredients to wet ingredients and stir to combine. Stir in any optional ingredients.

Spray pans with cooking spray and dust lightly with flour. Pour batter into prepared pans and bake at 350 degrees until toothpick comes out clean and top springs back to the touch.

2 big loafs: 50-60 minutes

14 mini loafs: 25 minutes

There ya go! Enjoy!

I hope you all have a great night!!

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10 Responses to “Recipe time”

  1. runsarah April 16, 2009 at 12:51 am #

    I am going to try your zucchini bread soon! I don’t have apple sauce though, maybe I’ll use a banana?

  2. ksgoodeats April 16, 2009 at 12:54 am #

    That zucchini bread sounds fantastic! Thanks for the recipe 🙂

  3. Meg April 16, 2009 at 12:55 am #

    Thanks for the recipe! That muffin looks fabulous!

  4. kristisummer April 16, 2009 at 1:08 am #

    Thanks for the recipe. I am making that this weekend 🙂

  5. Rachel April 16, 2009 at 1:30 am #

    That muffin looks absolutely delicious! And your breakfast looks so nice and comforting.

    Hope your wednesday went good!

    Love, Rachel

  6. Meg April 16, 2009 at 3:09 am #

    Totally saving that recipe! Oh my gosh, can I get the recipe for that muffin too?! Haha just kidding, although it does look delicious.

    Hope you’re having a lovely evening, and best of luck with the dairy free plan 🙂

    Love, Meg

  7. dailydulcie April 16, 2009 at 3:10 am #

    Thanks for the whole wheat zucchini bread recipe.. it sounds fantastic 😀

    Have a great night sweetie ❤

  8. rediscoveringlauren April 16, 2009 at 12:10 pm #

    hi hun

    that muffin looks amazing 🙂 and so does that oatmeal! way to make me crave it haha!

    thanks for sharing that reciepe, i wrote it down and will definetly be trying it!

    hope the runnings going well 🙂

    xxxx

  9. Foodie (Fab and Delicious Food) April 16, 2009 at 5:15 pm #

    The zucchini bread looks so good! Thanks for the recipe!

  10. Bec April 16, 2009 at 7:49 pm #

    that bread sounds amazing!

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