How’s your summer garden going? If you’re like me and so many of my friends – and especially my daughter Libby, you have a TON of zucchini.
I absolutely love zucchini and add it to just about everything right now – breakfast paninis, stir-fries, kabobs on the grill – they’ve all been delicious. Today, however, I had a bit of a sweet tongue going and decided Zucchini Bread was in order.
The most tedious part of this recipe was grating the zucchini, but I bet if you have a food processor it would go much faster. Though, honestly? what am I complaining about? It seriously took about 3 minutes to grate it.
Here’s the recipe I used – it was fabulous!!
(parts of the recipe from the cookbook “1,000 Vegan Recipes” by Robin Robertson)
1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup plain or vanilla soy milk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1. Preheat the oven to 350 degrees.
2. Lightly oil a 9-inch loaf pan and set aside.
3. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.
4. In a separate large bowl, combine the flour, baking powder, cinnamon and salt.
5. Stir the wet mixture into the dry mixture until well blended.
6. Transfer the batter to the prepared pan.
Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50 to 55 minutes. During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark.
Cool on a wire rack for 30 minutes.
I love it sliced right out of the pan, but I love it even more toasted with Tofutti “cream cheese” spread on it….YUM!
Have any great zucchini recipes you’d like to share with me? I’ve got enough zucchini to try them all!