"Light" Zucchini Bread

If you live near someone with a garden, then you've probably had the grower try to pawn some of their zucchini off on you...it just keeps growing, and growing, and growing. Here's a good recipe to use it in!

Ingredients
· 3 cups all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1/2 cup egg substitute
· 1/3 cup canola oil
· 1 teaspoon grated lemon rind
· 2 teaspoons vanilla extract
· 1 large egg, lightly beaten
· 1 1/2 cups sugar
· 3 cups shredded zucchini (12 ounces)
· 1/4 cup coarsely chopped walnuts, toasted
· Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Banana Bread with cinnamon-sugar-nut filling

It's your lucky day because you are getting 2 recipes from me today! Here's the first one:

I was always searching for the best banana bread recipe--trying a new one every time and finally found this one. I've made it several times and it's been equally good each time so I figure I'm sticking with it!

1/2 Cup butter, softened
3/4 Cup sugar
2 eggs
1/2 Cup sour cream
1/2 teaspoon vanilla
1 Cup smashed bananas (about 3-4 medium)
2 Cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
*

For filling combine:
1/2 Cup nuts (I like pecans, but walnuts would be good as well)
1/2 tsp. cinnamon
4 Tbs. brown sugar

Cream butter and sugar. Add eggs & vanilla, Add bananas and sour cream. Combine separately flour, baking soda, baking powder and salt. Gradually add to cream mixture.

Pour half of batter into greased loaf pan, spoon half of the filling over top. Pour rest of batter on top of that, and finally the last of the filling over very top. Bake at 350 degrees for 32-38 minutes. Put tinfoil over top during last half of cooking if top is getting too brown. Cool 10 minutes before removing from pan to wire rack.

*I like to add some cinnamon, clove, nutmeg, and ginger to my batter because I like my banana bread a little "spicy."

Whole wheat pizza crust dough

I use this recipe in my bread maker, and it makes the BEST (and easiest) pizza crust ever! And as a plus it does not need to spend all day and night rising!

1 thick or 2 thin 12-inch crusts

1 cup lukewarm water
2 Tbsp oil
1 Tbsp sugar
1 tsp salt
1 cup whole wheat flour
1 1/2 cups all-purpose or bread flour
2 1/4 tsp active dry yeast

If using your bread maker; use the pizza dough selection.

If you are not using a bread maker then do the following:
Combine all ingredients in your mixer until it forms a ball-if it's too sticky add a little flour, to dry-at a little water. Knead dough for about 15-20 minutes (or let your mixer do it), and let it rise (covered) for about a half hour, then punch it down.

For both methods:
Place dough on a lightly floured surface. Divide in half (if making 2 crusts) and press into a 12-inch pizza pan. Generously prick dough with a fork.
Bake at 400 degrees for 10-12 minutes or until edges begin to turn light brown. Remove, add desired toppings and return to oven to bake for an additional 15 minutes.

Use any topping your heart desires! My favorites are ham and fresh pineapple, or tomatoes and fresh basil. Brandon's favorite: pepperoni.

*image via flickr: user gym