I have been following Lisa at Sall’s Country Life for a while now. I recently started following Lisa’s sister, Barb, at Knit and Pearl. I love these South Dakota gals’ photography and outlook on life. When I saw that these sisters started a blog together, I was a sure follower! Pickles and Petunias: “Just two sisters sharing simple pleasures… old fashioned ways… country cooking… yada,yada,yada.” They share old family pictures, stories and recipes.
I have to admit, I was a little stumped by zucchini and brown sugar ingredients for this months Lila’s Zucchine Bread. It was just what I was looking for.. I kind of had in the back of my head to do a quick bread recipe, as I am a huge muffin eater. I did a little searching and fell short of finding a recipe that suited me. Last week I saw this recipe called
I made a few adjustments to the original recipe. I used a half cup of the sugars vs. the one cup called for and substituted apple sauce for the salad oil. I had to google mapleine as I had never heard of it before. Good thing I have pure maple syrup in the house as a replacement.
Lila’s Zucchine Bread
Mix till fluffy:
1/2 C Brown Sugar
1/2 C White Sugar
1 C Apple Sauce
1 tsp Soda
1 tsp Salt
3 tsp Cinnamon
2 tsp Pure Maple Syrup
1 tsp Vanilla
1/4 tsp Baking Powder
3 C Flour – I used 1 ½ C White Whole Wheat Flour and 1 ½ C Whole Wheat Pastry Flour
2 C Grated Zucchini
1 C Chopped Nuts – I used Walnuts
Pour into 2 greased bread pans. Bake at 325* for 45 to 60 minutes
I made 8 mini-loaves and baked them at 350* for 30 minutes.
My non zucchini bread eating Hubby walked in and told me the house smelled awesome. He then grabbed some bread and told me how delicious it was. Yea, Miss Lila maybe I can get some veggies and whole grains in the Rancher after all!