zucchini bread

One thing you will almost never hear anyone say at the end of August is, "We don't have enough zucchini."

The nice thing about zucchini is that it is quite versatile.

One can bake it in breads, cakes or cookies,  Sauté it in stir fries, roast it, bake it into pasta dishes, slip it into soups...even turn it into a roasted french fry.

My daughter has been kind enough to gift me with two baseball bat size squash which I am in the process of cooking.

Zucchini bread

1/4 cup of unsweetened applesauce 

1/3 cup of plant based milk

1 TBSP of ground flax seeds (this will replace the egg)

1/2 cup of brown sugar or 1/3 cup of pure maple syrup

1.5 tsp pure vanilla extract

1 cup of grated zucchini

1 cup of all purpose flour

1/2 cup of whole wheat flour

1/2 tsp each of baking powder, baking soda, and salt

1 tsp cinnamon

I also add a handful or so of chopped nuts, pumpkin seeds, sunflower seeds and/or dried fruit such as raisins or prunes. You could use vegan chocolate chips instead of fruit, nuts, and seeds. 

First pre-heat your oven and line a bread pan with parchment paper. 

Combine the wet ingredients from the applesauce through the vanilla in a large bowl.

Blot the zucchini with a clean dishcloth and add it to the bowl. 

Add the dry ingredients from the flour through the cinnamon and mix gently just till combined.

Add the seeds, nuts, and/or fruit or chocolate chips.

Pour the mixture into the prepared pan and bake for 45-60 minutes.

Let cool before slicing.