Not your ordinary Zucchini Bread

Food
1

My garden is pumping out Zucchini like there’s no tomorrow. In the Days before I would have made loaf after loaf of Zucchini Bread, full of sugary goodness. Now… after eating Zucchini every possible way, I’m sick of the stuff… and I want something sweet… NOW!

I’m pretty inventive and I have been trying to be “good” but dang it I can’t let this stuff go to waste. So… here’s what I did.

“Kool Pink” Cherry Almond Zucchini Bread.

Preheat oven to 350. Lightly oil a loaf pan and dust with flour.

Dry ingredients mix together in bowl.

1 1/2 C Flour
1 C Splenda
1 envelope of unsweetened black Cherry Kool Aid
1/2 tsp Baking soda
1/2 tsp salt
1/4 tsp Baking powder.
1/2 C chopped nuts (walnuts, or almonds)

In separate bowl. Mix together.

1 C shredded Zucchini
1 large Egg beaten
1/4 C oil
1/4 C Skim Milk
1 tsp Almond Extract.

Add dry ingredients to wet ingredients and blend well by hand. Batter should be thick and somewhat stiff but not so stiff that you can’t incorporate ingredients well. (Isn’t it a pretty pink batter?)

Pour into your loaf pan and bake 50-55 minutes or until a tooth pick comes out clean and the top is slighly brown. Allow to cool on rack in it’s pan… then remove from pan and finish cooling.

Moist and yummy!

I can never wait for it to completely cool so I take a small slice and top it with a nice dollop of no sugar added ice cream.

2

did anyone try this yet?

3

Do try it with Almond flour… it’s hard to get here. But I would be interested in hearing how it works. I’ve since revised the recipe to use a little more than half of the Koolaid. It’s a little less tart but still full of cherry flavor.

Btw… I’ve discovered that if you steam your Zucchini and squash until done THEN package and freeze it you get a much better result and blanching and freezing.

4

This is my lucky day. Love zucchini bread as well. And the koolaide is a nice touch. Maybe lemon would be good. Will try this. But I don’t bake sweets unless it’s a holiday or very occasionally.