Sunday, April 5, 2009

zucchini bread!

Perhaps because vegans are geniuses, AND because great (or "genius") minds tend to think alike, Andie over at Newbie Vegetarian and I are both writing about Zucchini Bread at the moment.

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Along with a poor man's bean salad (that I found somewhere on the internet), Zucchini Bread is one of the few staple dishes that I make. It can serve as either a dessert, or, because it is so filling, a full-on meal.

My wife found this recipe in a book called Breaking the food seduction which was written by the guy behind the Physicians Committee for Responsible Medicine. I like these guys (and agree with them that meat is basically unhealthy), but you have to understand that they are the medical version of PETA. They once tried to have hot dogs and processed meats banned from U.S. schools because of the well proven links between these meats and problems like cancer.

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Anyway - the zucchini bread is pretty simple to make. Basically you put all the dry ingredients together in one bowl, mix all the wet ingredients together in another bowl, and then combine them and bake.

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2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp ground cloves

1 ½ cups shredded zucchini (about 2 small)
½ cup unsweetened apple sauce
¼ cup apple juice concentrate, thawed (undiluted) – I use orange juice concentrate sometimes too
¼ cup maple syrup
1 Tbsp oil (sunflower or canola)
1 tsp vanilla

½ cup chopped walnuts

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Preheat oven to 350 degrees (F). Spray pan with nonstick cooking spray (I use a 8 x 11ish glass baking dish OR a regular loaf tin). In a large mixing bowl, stir together flour, baking powder, baking soda, cinnamon and cloves. In a separate smaller bowl, mix together remaining (wet) ingredients, excluding walnuts.


Pour wet ingredients into dry and mix just until dry ingredients are evenly moistened. Stir in walnuts and mix until evenly distributed. Spoon batter into baking dish and bake on centre rack for 50 to 55 minutes. Turn onto cooling rack and let cool completely before slicing or wrapping. It will keep at room temperature up to 3 days or refrigerate for up to 7 days.

4 comments:

Andie said...

Possibly it's the genius connection once again, but it's relatively funny that I sliced a piece of my zucchini bread for a snack, and then sat down to check on the blogs I'm following...so I'm eating this very recipe while reading your post on it. It's awesome with a little Earth Balance!

god-free morals said...

That looks great, I love courgettes (zucchini) and will be trying this recipe out at the first available opportunity. Thanks!

P.S. Sounds a bit sweet though, I'm going to attempt a more savoury version. If it's edible I'll let you know.

Mel said...

Hi! I just got your question on CassiesKitchen.com and no, unfortunately the Costco Falafels are not vegan. I read the ingredients label and states that it has skim milk.

Cedar's dry falafel mix is easy to do, it only requires water, time and oil to fry them - and they are vegan.

Hope this helps!

jodye said...

I've never had zucchini bread, but I've been meaning to try it for quite some time now. Looks like I'll be trying out your recipe!