Very similar to a zucchini bread, we have adapted this Allrecipes recipe to be our own. Switching out and adding some ingredients that we like to bake with. We switched All-Purpose flour out for Whole Wheat White to give to more nutrients and we loved the addition of different berries we could use from the farm! It’s also a great way to preserve those end-of-season green tomatoes that just don’t seem to want to ripen.
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Prep Time:
10 Minutes
Cook Time:
60 Minutes
Total Time:
1 Hour and 10 Minutes
Servings: 16
Ingredients:
- 2 Cups Fined Shredded Green Tomatoes
- 2 Cups Sugar
- 1 1/2 Cups Chopped Walnuts
- 1 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Salt
- 3 Cups Whole Wheat White Flour
- 1 Tablespoon Cinnamon
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1 Cup Blueberries
Instructions:
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Preheat Oven to 350 degrees.
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In a bowl whisk together Oil, Eggs, Sugar, and Vanilla.
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Add in Flour, Cinnamon, Baking Powder, Baking Soda, and Salt.
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Add in well drained shredded tomatoes. (If there is any excess liquid reserve it in case the batter looks a little dry.). Add in Walnuts and Blueberries.
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Stir everything together until well combined.
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Prepare two 9X5 loaf pans, and divide the batter evenly between them.
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Bake for about an hour. If an inserted toothpick comes out clean then they are done.
