Thanks!

Having made it, I would say that it is pretty good. Not MY favorite (but then, I don't like zuccini muffins either) but everyone else who has tried it, has like it. I thought maybe it could use a little more "zing" but not sure how to do that yet. I wanted to make more breads this year, orange-cranberry is up next.

Anyways, if you're interested in trying it, the recipe is:

You can freeze the puree in measured quantities at the end of the summer so that you'll have this ready when needed to make this moist bread. I make the recipe with part Splenda to keep the sugar content down, but you can use all sugar instead. Same with the non-fat yogurt, use whatever type you like or even sour cream which gives it a nice tang.

* This is a double recipe, it makes 2 loaves of bread. If you only want 1 loaf, you'll want to half the recipe *

Ingredients:

1/2 cup Canola Oil
8 oz. Non-Fat Plain Yogurt (or Low-Fat Sour Cream)
3 Large Eggs
1 Cup Sugar
1 Cup Splenda
2 Cups Green Tomatoes, chopped, pureed and drained
3 Cups All-Purpose Flour (or 2 Cups Flour, 1 Cup Whole Wheat Flour)
1/2 tsp.Baking Powder
1 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp Nutmeg (ground)
1/2 tsp.Cloves (ground)
1/8 tsp.Salt

Directions:

Preheat oven to 350 degrees.

Grease and flour two loaf pans. (Butter works better than oil)

Combine Oil, Yogurt or Sour Cream, Eggs, Sugar, (Splenda) and Pureed Green Tomatoes in a large bowl and mix well.

Sift together Flour, Baking Powder, Baking Soda, and all Spices (Cinnamon, Nutmeg, Cloves and Salt). You can use a fine mesh kitchen sieve, instead of a sifter to pass (shake) the flour mix through.

Add the Flour mixture to the wet ingredients and stir together until just combined.

Divide evenly between the two prepared pans and bake until a toothpick comes clean from the center of the bread, about 45 minutes.

Let cool in pans, then remove.

To retain moisture, wrap in plastic wrap and store in the refrigerator.

May be frozen.

http://forums.gardenweb.com/forums/load/harvest/msg1017225717428.html

Dave