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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread. Ingredients:
2 cups finely diced green tomatoes |
2 cups white sugar |
1 1/2 cups chopped walnuts |
1 cup canola oil |
2 eggs |
1 tablespoon vanilla extract |
1 teaspoon salt |
3 cups all-purpose flour |
1 tablespoon ground cinnamon |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
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