This zucchini bread rocks. It comes from one of my favorite naturally sweet recipe books, The All-Natural, Sugar-Free Dessert Cookbook.
I had a giant zucchini that I used half of for my Mish Mash Veggie Stew (see below). The remainder I shredded for bread which I've been craving--I haven't eaten zucchini bread in three years. The shame. It's one of my favorites, too.
Like always, I fudged with the recipe (my version below) but it turned out perfect. It would be easy to substitute applesauce for the eggs to make this vegan. I just love how (happy, non-caged) eggs add fluffiness.
Whole Wheat Zucchini Bread
1 and a half C white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 C veg oil
1/2 C pineapple juice
2 eggs
2 tsp vanilla
1 and a half C shredded zucchini
Preheat oven to 350 F. Spray regular-sized loaf pan with cooking spray.
In large bowl combine dry ingredients. In medium bowl combine wet. Pour liquid ingredients into dry and stir until just blended. Fold in zucchini. Pour into pan. (I like to drizzle a little leftover juice on top at this point. It makes the crust crispier.) Bake 45-55 minutes. Cool 10 minutes and then remove from pan. Enjoy!
Mish Mash Vegetable Stew
pot of water
1-2 tblsp dried onions
tblsp of dried vegetable broth or similar
whatever vegetables you have!
broccoli
potatoes
yams
purple onion
kale
cherry tomatoes
garlic
whatever beans or lentils you have!
orange lentils
white beans
mung beans
I boiled the broth, dried onion, lentils and beans (after soaking) for about 30-45 minutes before adding the veggies. Then I let simmer for about 15-20 minutes.
I found this great pretzel at my local grocery. They are so incredibly hard that I can only eat them by soaking them in soups. They are delicious and hearty but I fear they are capable of chipping a tooth if I don't soak first.
