Day 124: Tomato-Zucchini Bread

Good Morning, everyone!  I am off to work in my garden so that in a few months I can cook all those yummy veggies in my DO!  I can't wait!  I got today's recipe from a Campbell's cookbook.  You know the little ones they sell at the checkout counter at the grocery store.  Every once in a while I find a gem of a recipe in these unassuming little books.
I am thrilled at how easy breads are getting.  Granted, this is a quick bread, so its easier by nature.  This recipe makes 2 loaves if you use bread pans, but I just dumped it all in my 10" DO and let it cook.  Easy as pie, or in this case bread.

Tomato-Zucchini Bread
10" dutch oven

3 cups flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups sugar
1 can (103/4 oz) condensed tomato soup
6 egg whites
1/3 cup vegetable oil
1 tsp. vanilla extract
2 small zucchini, shredded
1 cup raisins (I left these out)

Mix flour, cinnamon, baking soda and baking power.  Set aside.  Mix sugar, soup, egg whites, oil and vanilla.  Add to flour mixture, stirring just until moistened.  Fold in zucchini and raisins.  Pour into a lightly greased DO.  (I always grease bread pans with Crisco shortening.)  Bake at 350*, using 12 coals on top and 8 on the bottom, for 45 minutes or until a toothpick comes out clean.  Be sure to preheat your DO lid and remove a few bottom coals about 2/3 of the way through cooking to avoid over browning the bottom. 

The Finished Product

The Review

This was just your average zucchini bread.  There really wasn't anything special about it.  I really couldn't taste the tomato at all.  It was nice and moist, but it just wasn't very memorable.  I have better zucchini bread recipes.  Even though it was good, I probably won't make it again.  This recipe gets a C.