Happy Herbivore

After I posted the zucchini sticks recipe, some readers thanked me, saying their gardens have yielded a plenty and they were looking for ways to use it all up... so here is another recipe for all that wonderful summer harvest!

Zucchini Bread - yields 1 loaf

1 1/2 cups sifted whole wheat flour or spelt (or other flour)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 flax egg (or other substitute)
1/2 cup light brown sugar
5 heaping tbsp unsweetened applesauce
1 tsp lemon juice
1 tsp vanilla extract
up to 4 tbsp water
2 small zucchinis shreaded (1 1/2 cups)
1/2 cup unsweetened dried fruit - optional (such as raisins, wild blueberries, cranberries)
1/2 cup chopped nuts - optional
rolled oats - optional topping

Directions:

1. Preheat 350 F
2. sift flour, baking powder, spices and salt together
3. make "egg"
4. add sugar, applesauce, lemon juice, vanilla and 2 tbsp water; whisk until combined
5. pour wet into dry but do not mix
6. add zucchini and optional dried fruit and/or nuts
7. stir until just combined
8. (if it's still dry, add another 2 tbsp of water)
9. transfer mixture to a greased bread pan
10. sprinkle oats on top if desired (a little extra sugar too if desired)
11. bake 40-50 minutes, until a tooth pick comes out clean

Note: you can also do 3/4 cup shredded carrots and 3/4 shredded zucchini

You can also make muffins using this recipe, but the bake time will be much less, approx. 12-17 minutes