Friday, July 4, 2014
Its that time of year, zucchini over abundance is taking grocery stores and farmer's markets by storm. At our local market they're only 50 cents each (and these suckers are huge!). You know you gotta use them up, but what to do with them?
Well, I started testing zucchini bread. It freezes beautifully, and will give lots of delicious breakfasts for months. This week I tested a breakfast version, less sugar and more fiber, and a dessert version. Both were yummy and a hit with the toddler as well as the hubby.
Zucchini Breakfast Bread
1 medium-large zucchini finely shredded
2/3 cup oil or butter (I used a combination)
3/4 cup of sugar
1/4 cup flax meal
2 tsp vanilla
2 tsp cinnamon
2 pinches of salt
2 tsp baking soda
3 cups of whole wheat flour
Preheat oven to 350 and prepare two loaf pans.
Mix wet ingredients together then add in baking soda and flax meal to incorporate before adding flour. Split batter between two loaf pans and bake between 30-45 minutes until a toothpick inserted in the middle comes out clean.