Where’s the Zucchini? Bread from I Can Make You Hot
I love Kelly Bensimon’s advice (she shared in her interview), eat healthy six days a week and make Sunday funday. This weekend I did just that. Though I’m not often seen in the kitchen cooking or baking for that matter, I decided to make Bensimon’s zucchini bread.
Not only was it a super easy recipe for those like me who don’t know their way around the kitchen, but the result was a delicious one and it’s the perfect healthy treat to make for the fam and friends. Below is the recipe for “Where’s the Zucchini? Bread” from Bensimon’s latest book, I Can Make You Hot. Now that’s a sweet dish, xo.
Makes two 8-inch loaves, about 16 slices per loaf
3 cups cornmeal
1 teaspoon fine sea salt
1 teaspoon baking soda
3 teaspoons baking powder
3 teaspoons ground cinnamon
3 large egg whites
1 cup grapeseed oil
2 1/4 cups sugar
3 teaspoons pure vanilla extract
1 small zucchini, shredded
1 small zucchini, finely chopped
Preheat the over to 325 F. Grease and flour two 8-by-4-inch loaf pans.
Sift the cornmeal, salt, baking soda, baking powder, and cinnamon together into a bowl.
Beat the egg whites, oil, sugar, and vanilla together in a large bowl. Add the sifted ingredients to the egg white mixture, and beat well. Stir in the zucchini until well combined and our the batter into the prepared pans.
Bake for 40 to 60 minutes until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 20 minutes.
