Wednesday, September 30, 2009

Going Dairy-Free: Zucchini Bread

I didn't have to do anything to this recipe; it is originally dairy-free. And it makes a TON! This is what's left of a dozen muffins, a whole loaf, and a smaller loaf made in a pyrex dish. (Which is great, because I love to freeze things for later.) However, there are much healthier options that I can and do plan to try. Applesauce instead of oil, whole wheat flour for at least half the flour, cutting down on the salt and sugar... is great because there are reviews with the recipe, and according to Teresamas, Iowamom, and Princess Sandra, to name a few, these substitutions should work pretty well.

The fact that my husband likes this recipe is saying a lot. But late last night, after he got home from his bowling league, when he said, "Honey, you've really got something with this recipe. After tacos, beer, AND brushing my teeth, it still tastes pretty good!" -- well, for what more could one ask in a commendation? :) Seems we've found a keeper.

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