Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / BREAD / The Zucchini Song

The Zucchini Song

April 5, 2009 by Ellen Kanner 1 Comment

 

 

 

Behold this 14-inch zucchini, a gift of nature in my community farm share box.  What to do with a sizable squash? Um, make zucchini bread?

Zucchini Bread

Print Recipe Pin Recipe

Ingredients
  

  • 1-1/2 cup unbleached flour
  • 1-1/2 cup whole wheat flour
  • 1 cup sugar
  • 1 14- inch zucchini or 2 zucchini of more modest size grated (roughly 4 cups)
  • 2 teaspoons baking powder
  • 1 teasoon baking soda
  • 1 tablespoon cinnamon
  • 1-1/2 cup raisins
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon vanilla
  • 1/2 cup molasses
  • 3/4 cup canola oil

Instructions
 

  • Preheat oven to 350.  Lightly grease 2 9X5 loaf pans (alternately, use a single 9X13 baking pan).
  • In a large bowl, sift together white and whole wheat flours, baking powder, baking soda and cinnamon.  Stir in grated zucchini.
  • In a medium bowl, pour in oil, molasses, egg and vanilla.  Whisk briefly until emulsified.  Gradually pour into the flour and zucchini mixture.  Batter will be thick).  Stir in raisins and mix until batter is just combined.
  • Pour into baking pans and bake for 1 hour, or until tops are golden and breads are fragrant. Wrapped in foil, they keep in the fridge for up to a week and freeze beautifully.  Nice to have when guests drop by, nice way to use up a giant zucchini.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: BREAD Tagged With: Zucchini bread

« Thai Confetti with Basil and Mint
Guided by Voices »

Comments

  1. PHILIP BROOKER says

    April 6, 2009 at 8:13 pm

    thats quite a zucchini you have there….sure you can handle it…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

VEGAN EXTRAS

  • SHARE YOUR VEGAN STORY
  • RESOURCES
  • MY FAVORITE PEOPLE, MY FAVORITE RECIPES

RECOMMENDED VEGAN READS

Recent Posts

  • The Hunt is Over — Broccoli Rising Now and Forever
  • Plantbased Brunch — Wake up to Delicious Plantbased Possibilities 
  • Get Happy! Get Plants!
  • Coconut Mignardises
  • Traditional Meets Tropical — and Everybody Wins

EXPLORE VEGAN RECIPES…

  • Chocolate Chip Rice Treats. Happy Mother’s Day
  • Raspberry Coconut Fool
  • Panzanella
  • Curry with sprouted lentil in a bowl
    Night of the Living Dead Curry
  • Gomen Wat (Ethiopian Collard Stew)

Archives

Some posts might contain affiliate links of books that I love. I earn a small percentage from a purchase using these links.

~ Search Site ~

RSS Newsletter

  • Broccoli Rising and Strong Magic September 18, 2023
  • Broccoli Confidential Link September 14, 2023
  • Broccoli Rising and Save the DATE September 11, 2023
  • Broccoli Rising, Summer Corn, and a Small Good Thing September 3, 2023
  • Broccoli Rising, Storms Brewing, and How to be a (No)-Power Ranger August 28, 2023

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics