Monday, August 25, 2014

Zucchine Bread Takes Over the Freezer

It's that time of the year. The invasion of the giant zucchini. They seem to be very good at hiding when they are little. Turn your back on one for a day, and it has reached giganitc proportions. Eat them before they eat you!

What's a great way to do that? Why, zucchini bread of course.

I use a recipe from the Joy of Vegan Baking. No egg, no dairy. Instead of egg, you whip flax seed and water. It really does end up with an eggy consistency. The recipe calls for a lot of oil. But also says you can substitute applesauce for half the oil. I do that, actually using more than half applesauce.

This bread contains many of good things: home grown zucchini, organic flour and sugar, cinnamon, walnuts, organic raising, flaxseed, and organic applesauce.  I have been doubling the recipe to make four loaves at a time.

It will make a nice reminder of summer when winter gets here.

No comments:

Post a Comment