Just a super quick post. Made this today, although it is not quite fall yet
but there is an abundance of zucchini at my CSA and I don’t
want it to go to waste. And I’m cheating here by posting the recipe right out of
my cookbook so I can drop it ASAP!
Could not be any easier.
Mix dry ingredients, set aside.
Combine wet ingredients.
Add dry to wet then fold in zucchini.
I shred using a box grater on a kitchen towel then roll to get out the moisture.
Since I recently discovered convection setting on my oven, I baked these
at 350 deg F for approx. 45 min., turning 90 deg half way
through cooking. Delivers a beautiful browning effect and crust.
I often go off the recipe so this is what I did this time:
1. I used 8×4 pans but you can use a standard loaf pan as well.
2. I also doubled up on cinnamon, clove, and ginger for the ramped up spice
effect but perfectly delish if you stick to the recipe.
3. I reduced the sugar even more, added only 1-1/4 cups
4. I used 1/2 cup canola oil (any neutral oil will do), and a 5oz. vanilla yogurt
5. no nuts this time because I didn’t have any in my pantry……oh well……:-(
Vegan Version:
1. use egg replacer like Bob Mill’s or flax seed
3. if using yogurt, use almond, soy, coconut….there are so many options now
Gluten-Free Version:
1. use gluten-free baking flour, I use Bob Mill’s
Obviously, omit nuts if that is a concern.
