What to do with all those Zucchinis!

The Summer Garden equals Zucchinis! (amongst other veggies)...

Zucchinis are making up the whole bottom layer of the wheelbarrow.

 Here is something a little different to help you utilize this abundant vegetable...
Lemon Zucchini Bread

Taking this bread to a friend's house for dinner...

Preheat 350 degrees, in one bowl mix:
5 c. whole wheat flour, whole grain sprouted is ideal
1 tspn. sea salt
4 tspn. baking powder

In another bowl mix:
4 eggs
1 c. walnut oil (or other of your choice)
3 c. raw can sugar
Then add and mix:
10 Tbspn. lemon juice
1 c. yogurt
Then fold in 3 c. of grated zucchini

Now mix first bowl of dry ingredients into this and pour into greased pans.  This recipe will make 2 cakes or 2-3 loaves depending on the size you choose. Baking time also depends on the size you use, begin checking at 40 minutes...may take up to 80.  Done when golden browned and a toothpick inserted comes out clean.

Let cool before cutting - if you can!
Makes a great french toast the next day or toast with ghee and cinnamon.  Enjoy!

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