GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


LINKS TO THIS BLOG

Disqus now available after each post. Click on post title and go to the bottom of the page. Great for commenting.The links below will also take you to this post. Choose your favorite!

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

ZUCCHINI BREAD

Print Friendly and PDF

It has begun!  That period where the summer harvest (zucchini) get away from you and you run out of things to do with them.  Enter the Zucchini Bread.  Subtly sweet with a fresh, green fields taste.  I also make a lot of ratatouille once the tomatoes really kick in.  So far this year I've harvested more than the last 3 years combined....don't know why but I'm cooking and baking the heck out of this vegetable.  I can go out in the garden in the morning and there will be a small to medium sized zucchini but by the time I return in the afternoon it's the size of a baby's arm.

Preheat oven to 350

Ingredients:

Dry ingredients

1 cup whole wheat pastry flour
1 cup oat flour (make your own by putting whole oats in your spice grinder)
1 tsp cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground mace (or nutmeg)
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup organic raw coconut sugar

Wet:

1 cup over ripe bananas (mashed)



1 cup shredded and chopped zucchini (keep the skin but if you want you can remove the seeds using a teaspoon)
1/2 cup unsweetened almond milk
1/2 cup pure maple syrup
1 teaspoon vanilla extract

Optional:
1/2 cup walnuts almonds (chopped)
1/2 cup raisins
Thoroughly mix all dry ingredients together (a whisk works well for this).  In a separate bowl, mix all wet ingredients.  You can put the wet ingredients in a blender to mix, but leave the zucchini out.  In a large bowl, combine both the wet (including the zucchini) and dry ingredients until just mixed.  Don't over mix.  Pour bread mix into a 9 X 5 X 3 inch loaf pan (paper pan, parchment paper lined, non-stick or silicon pan).  Bake for 50-55 minutes or until a toothpick inserted into the center comes out dry.  

Remove the pan from the oven and turn the loaf out onto a cooling rack and wait about 45 minutes to an hour to slice into it.  It continues to cook outside of the oven so this is a critical step.  If you want it warm you can always warm it in the oven before you serve it.  Serve it with some of my homemade cream cheeze.

No comments:

Post a Comment

SEND ME YOUR COMPLIMENTS, CRITIQUES OR SUGGESTIONS HERE.

Name

Email *

Message *