Have you ever thought you picked all the ripe zucchini, and the next day you find a huge one that was hidden under the leaves?
Here’s a solution to your garden zucchini abundance. Every gardner knows that it seems like they actually can double in size overnight! One of our solutions to the zucchini overflow is asking hubby (aka Dr. Bob) to make his fabulous zucchini bread. The great thing is the bread freezes well and you can also freeze the grated zucchini in 2 cup packets… for another batch another day!
Invite your kids and grandkids to help!
Cooking with children teaches them early on that it’s important to cook with real food, whole foods, food made by plants, not manufactured in plants! They learn early how easy and fun it is. All our grandkids help with family meals. They also learn that it’s normal to take time to prepare your meals, and a valuable way to spend time together. Years of manufactured and fast foods have given the wrong message that cooking’s hard, and “there’s not enough time.” What could be of greater priority than your family’s health, time together, and appreciation of the gifts our Earth provides us?
Ingredients to make 2 Loaves:
1/2 cup ground flax mixed into 1/2 cup water** (replaces egg)
2 cups grated zucchini
1/2 cup applesauce
1/2 – 1 cup of water
1 cup raw sugar
1 tsp vanilla
1 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3 cups whole wheat flour (or other whole grain flour)
Set aside flax seed and water. Grate your zucchini
Let’s get started!
Preheat oven to 350*
In the picture due to abundant Zucchini Dr. Bob has doubled the recipe; the recipe as listed makes 2 loaves
Mix the ground flax seed with the 1/2 cup of water and set aside
Peal your zucchini, and cut it into pieces that will fit in your food processor (or you can grate by hand)
Place the grated zucchini in a large bowl, and mix in 1/2 cup of water, and the applesauce
Then at your sugar, vanilla, cinnamon, nutmeg, and salt.
(Option – add 1/2 cup chopped walnuts)
Mix by hand, so the zucchini keeps a nice texture.
Mix in the baking powder and baking soda thoroughly .
Add the flour, mix, and add more water as needed.
Divide it into your nonstick loaf pans — (no need to grease or flour the pans).
Cook for 50 minutes, check for doneness, (if you press the top of the loaf with your finger it should spring back if done). Add 5 – 10 minutes if needed.
**In other recipes 1 Tbsp Ground flax seed in 3 Tbsp water is the usual ratio to replace one egg. In this case there is so much liquid in the zucchini that Dr. Bob reduced the water amount.
Looks like Bob and Torrin are going to be making yet another batch with this zucchini! Yummy zucchini golden brown zucchini bread – rich in minerals, vitamins and antioxidants. That’s mint tea brewing in the background! Just pick the leaves fresh from the garden and pour boiling water over them! Delicious hot or chilled.
Just a note on breads and other baked goods…. even though they’re made of all whole foods, the grain is still processed into flour ….and with a little sweetness, baked goods are easy to over consume. Be sure your days are filled with a good balance of leafy greens, fruits and veggies of all colors and varieties, beans, and whole grains!