Zucchini bread is a good alternative for a cake or pastry. It also uses zucchini, which is always on sale at my local supermarket.
1 cup walnut flour (see note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup Splenda
1/2 cup vegetable oil
1 egg
1 cup zucchini, finely chopped
Preheat oven to 350F. Grease a standard loaf pan.
In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In another bowl, combine Splenda, oil and eggs until smooth. Add flour mixture to moist mixture and mix until just combined. Carefully fold in zucchini. Pour mixture into loaf pan.
Bake at 350F for 40 minutes, or until a knife inserted into the center comes out clean. Let sit in pan for five minutes before inverting onto a wire rack. Cool bread for at least an hour before serving.
Note: Walnut flour can be made in a food processor. Place the amount of walnuts you need (in this case, 1 cup) into a food processor. Grind walnuts until they have the consistency of flour.
Copyright SGR 2004