The standard too-much-zucchini recipe is called “zucchini bread.” Really? Who are we kidding? Maybe it sounds healthier if we call it bread? Better to eat for breakfast? Well, we’re not fooled. This is cake, yummy, and certainly not something you’d use for sandwiches.
Ours, vegan (natch), is a not-too-sweet version but if you like yours sugary, you can add up to 1/2 cup more sugar and/or top with a sweet confectioners sugar-type glaze. Either way, you’ll use some of that summer squash that may be threatening to take over and make some happy eaters along the way. Oh yeah, and while this seems like it has a lot of steps, they move along quickly and it’s worth it, trust us!
1 Tsp. Coconut Oil
3 Cups All-purpose flour
1 1/2 Tsp. Baking soda
1/2 Tsp. Baking powder
2 Tsp. Ground cinnamon
1/2 Tsp. Ground nutmeg
½ Tsp. Salt
1 Tbsp. apple cider vinegar
1/2 Cup Organic Light Oil (Avocado, Olive, Sunflower, Grapeseed, etc.)
2 Tsp. Vanilla extract
2/3 Cup Organic sugar
1/2 Cup Maple syrup
3 Tbsp. Ground flax seed (freshly ground preferred)
2 Cups shredded or grated zucchini (packed tightly)
½ Cup chopped walnuts
½ Cup yellow raisins
HOW TO MAKE IT:
Step Two: Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Step Three: In a separate bowl, whisk the non-dairy milk and vinegar together.
Step Four: To the milk mixture, add the vegetable oil, vanilla, flax seed, sugar and maple syrup. Let stand two minutes.
Step Five: Add the shredded zucchini and raisins to the wet mixture and blend well.
Step Six: Add the wet mixture to the dry, stirring to mix thoroughly. If too stiff, add a 1-2 tablespoons more non-dairy milk.
Step Eight: Pour the batter into the prepared loaf pan. Bake for about an hour and fifteen minutes, testing after one hour with a toothpick, which should come out clean. The juiciness of the zucchini will determine baking time.
Step Nine: Let cool in pan about 15 minutes then turn out to a wire rack to cool. This will help avoid sogginess on the bottom.