Tygermoon Profile - Allrecipes.com (19250345)

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Recipe Reviews 6 reviews
Mom's Zucchini Bread
I've made this before as stated, it came out wonderful. Since we're now all watching what we eat, I've made a lightened version-- low fat and almost sugar-free. I substituted 1/2 cup of unsweetened applesauce for 1/2 a cup of oil, changed the white sugar to sucralose, and used only 1 and 3/4 cups of that, and 1/4 cup of brown sugar/sucralose blend, and added a large mashed banana. The texture turned out lovely, the bread is moist and raised just fine, and my husband and son had no idea that a) there was zucchini in it (neither is a fan) or that it was low fat and extremely low sugar. A win, all the way around. :)

3 users found this review helpful
Reviewed On: Aug. 12, 2012
Cream Cheesy Cubed Zucchini with Lemon and Oregano
I made the recipe as stated. I think there was a bit too much lemon, too much oil, and that overpowered the rest of the dish. Next time less of that, and more herbs. Perhaps some basil and rosemary as well as oregano.

4 users found this review helpful
Reviewed On: Aug. 1, 2012
Sourdough Bread III
This recipe is just great. I do use an egg wash for a nice brown crust, and I didn't have wheat germ, so I use 3T of vital wheat gluten instead. I've been baking this bread once a week for over six months now, and every time it comes out wonderful. I do split the dough, however, and freeze half, and bake half. The frozen dough we use during the week to make sourdough pizza, which is also a great hit. :) The dough freezes very well, and just needs to defrost at room temp for 2 to 3 hours, and then raise in a warmed oven with a bowl of water for at least 30-40 mins.

12 users found this review helpful
Reviewed On: Jun. 4, 2012

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