It's that time of the year again when zucchini is in abundance. Well, not actually in my garden but in my neighbors garden. My buddy next door asked me to watch his garden while on vacation. This is fun for me because my garden is skimpy right now. Anyway, when I went out yesterday to check for him, I found this huge zucchini. Ummm... Now what could I do with that? Yeah, zucchini bread. My mom used to make one from scratch, so this is in honor of momma!
After searching the internet for a recipe, I found one at Whole Foods. Since I didn't have everything in my kitchen to do the exact recipe, as I often do, I modified it. Check it out.
Ingredients (10-12 people)
- Organic Coconut Oil (instead of natural cooking spray)
- 1 1/2 cup organic spelt flour (instead of whole wheat pastry flour)
- 1/2 teaspoon of pink himalayan sea salt
- 1/2 teaspoon baking soda (I use Bob's Red Mill)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 flax egg (instead of real eggs)
- 1/3 cup of coconut oil (instead of expeller pressed canola oil)
- 1/3 cup of blended bananas (instead of unsweetened applesauce, which I didn't have)
- 3/4 cup of date sugar (instead of "sugar")
- 2 teaspoons vanilla extract
- 1 cup grated organic zucchini
The recipe called for 2 tablespoons of nonfat plain yogurt and 1/3 cup finely chopped walnuts, which I didn't have in my kitchen. I wouldn't have used the nonfat yogurt because of the dairy anyway. Also, keep in mind that when using walnuts (or any type of nuts), you need to soak them overnight to rinse and get rid of the layer of enzyme inhibitors that are on most nuts. Soaking and rinsing them allows the nuts to be easily digested.
You have to try this! It's absolutely amazing. It's perfect for breakfast or for dinner with a scoop of dairy-free Rice Dream.
Let me know if you try it or if you have any questions. What other desserts would you like me to make?