I had SO many leftover green tomatoes at the end of the season last year! We had had enough fried green tomatoes to successfully exceed the healthy limit, so I found some other recipes. So far, I've only tried the salsa (wasn't anything extraordinary) and now the bread. The bread is delicious! If you like zucchini bread, you'll like this! And what a great way to use up all the produce from your garden. Keep this one for the end of summer (unless you were like me and froze all your green tomatoes from last year). :)
Green Tomato Bread
1/2 cup vegetable oil (or applesauce)
8 ounces plain, nonfat yogurt
3 large eggs
2 cups sugar (seems like a lot so I cut that back)
2 cups green tomatoes, pureed, juice drained and discarded
3 cups flour
1/2 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. ground cloves
dash of salt
Preheat oven to 350 degrees. Grease 2 loaf pans. Combine oil, yogurt, eggs, sugar, tomatoes in a large bowl and mix well. Sift together flour, baking powder, baking soda and spices. Add to wet ingredients. Stir together just until combined. Bake until toothpick comes out clean (about 45 minutes). Recommend storing in the refrigerator, can be frozen. Enjoy!
Green Tomato Bread
1/2 cup vegetable oil (or applesauce)
8 ounces plain, nonfat yogurt
3 large eggs
2 cups sugar (seems like a lot so I cut that back)
2 cups green tomatoes, pureed, juice drained and discarded
3 cups flour
1/2 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. ground cloves
dash of salt
Preheat oven to 350 degrees. Grease 2 loaf pans. Combine oil, yogurt, eggs, sugar, tomatoes in a large bowl and mix well. Sift together flour, baking powder, baking soda and spices. Add to wet ingredients. Stir together just until combined. Bake until toothpick comes out clean (about 45 minutes). Recommend storing in the refrigerator, can be frozen. Enjoy!