These massive zucchini plants in our garden will soon have us sneaking zucchini onto our neighbors’ porches at night just to get rid of it. This prolific summertime veggie is hitting it’s peak now, so enjoy it steamed, grilled, in salads and soups, cakes and even soft cookies.
My introduction to zucchini in baked goods as a child was zucchini bread. Now, as a mostly wheat-free/gluten-free eater, I was thrilled to find this recipe just recently. I haven’t even tried it yet, so feel free to test it with me and let me know how it goes! I love the simplicity. I also recall a zucchini chocolate chip cake from years ago. In baked goods, this versatile veggie adds fiber, nutrients, and moistening for a rich eating experience on many levels!
from The Anti-Inflammation Diet and Recipe Book
3/4 cup organic coconut oil, warmed to liquid consistency
3 organic eggs, beaten
2 cups grated zucchini
1 cup raw honey
1 tsp vanilla extract
3 cups oat flour (you can make your own — see below)
1 tsp baking soda
1/2 tsp sea salt
Preheat oven to 350 degrees F.
Mix together all wet ingredients, including zucchini, in a medium bowl. Mix dry ingredients together in a small bowl and gradually add to the wet, mixing thoroughly. Pour batter into a greased 9 x 4 x 3-inch loaf pan.
Bake for 1 hour or until a knife inserted in the center comes out clean. Makes one loaf.
– Oat flour can be made easily with old-fashioned or quick oats , whirled to a flour consistency in a blender, Vita Mix, or food processor.
– This is a gluten-free recipe if you use gluten-free oats.
– Of course, there are many possible ingredient substitutions one could make (type of oil, sweetener, etc.) This list is all high-quality nutrition, but do as you please!
– A toaster oven may work well to minimize heat production in your kitchen. Keep an eye on it, as the temperature and baking time may be quite different.