Look at me! Another blog post…it’s gonna rain! Today mom didn’t have any doctor’s appointments, she didn’t have dialysis and we didn’t have any meetings this evening. I have definitely taken advantage of the non-busyness of today.

What have done today?

I painted my fingernails. I painted them “Grass Slipper”. It’s not often that I get the chance to actually sit down and do this for myself. To be honest, I don’t often have a chance to do much for myself so this was most definitely a treat.

I was able to get some baking done today too. This morning I remembered that I had some zucchini in the refrigerator that needed to be used. I wasn’t exactly sure what I was gonna make UNTIL I got my daily email from Foodbuzz . Then I knew exactly what I was going to make! The recipe that I used is adapted from Life and Kitchen and her source is from Paula Dean. I adapted this recipe to fit out dietary needs by using Real Egg from HEB and C&H® Light: Sugar & Stevia Blend.

Zucchini Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 cup C&H® Light: Sugar & Stevia Blend
1 cup apple sauce
1 cup of Real Egg (egg substitute)
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F.

1. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

2. In a separate bowl, combine apple sauce, eggs, water, zucchini and lemon juice.

3. Mix wet ingredients into dry, add nuts and fold in.

4. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. A single bundt pan took about an hour and ten minutes.

I used 1 loaf pan and a 12 cup muffin tin. I baked the muffins for 25 minutes and then left the bread for the full hour.

I hope you will get to make these! They are super good!!!

~Mrs Galvan~