So you have leftover zucchini from the garden and you’ve stuck them in just about everything you imagined and there’s still some left. You’re zuked out! Well, I was in the same boat and I began searching for interesting recipes with zucchini, and happened upon zucchini bread! It’s vegan and soy-free and definitely worth a shot! Let me know how yours turns out!
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1 cup white/cane sugar
1/2 cups canola oil
2 tbsp. almond milk
1 tsp. vanilla or imitation vanilla extract
1 to 1 1/2 cups shredded zucchini (precise measurement is not necessary)
1. Your first question is probably about the zucchini. You don’t peel it first like a potato. You shred the whole thing, skin and all! And finely shred it, it looks similar to coleslaw when you’re done. Once you’ve shredded it, place it to dry on a paper towel or in a strainer over the sink. It secretes a lot of juice while you’re preparing the mix, and you don’t want the juice to saturate your batter.
2. Once the zucchini is shredded and put aside… Mix your dry ingredients in one bowl, and your wet ingredients in another. Then combine them and thoroughly beat it, no clumps!
3. Slowly add in the shredded zucchini. Until it is all evenly mixed.
4. Place the batter into a greased 9x7x5 bread pan.
5. Bake for 40 minutes at 350 and then check the inside of the bread with a toothpick. If it doesn’t come out clean, it isn’t cooked all the way through. Add two-minute intervals until it is done all the way through, shouldn’t take more than 45 minutes to bake thoroughly.
6. Be careful taking it out of the oven, any booms or bangs will make the bread cave in.
7. Let it cool for 30 minutes before serving. Enjoy!
Original recipe by Ashley Adams on About Food.