September is a fabulous month to eat zucchini however you want it…baked, fried, steamed, or stewed. My favorite of course it to bake with it. One of David’s classmates has a garden with an abundance of zucchinis, and luckily for us we have been the beneficiaries of a few large ones. Not only does has she given our stomachs mega satisfaction with zucchini bread and cookies, but she’s also been a great study buddy for David and a Saturday morning yoga buddy for me.
I’m sure I caught your attention with zucchini bread and and cookies (with cream cheese). nom! nom! So I thought I’d link the zucchini loving recipes to this post along with a future recipes I’d like to try. Hopefully, I’ll be getting more from her garden.
* This isn’t the actual recipe that I used to make zucchini bread, but I wanted to give proper photo credit. The recipe that I used (which has some awesome and healthy ingredient substitutes) to make it a little healthier is below.
Whole Wheat Zucchini Bread
1 1/2 Cups zucchini, grated
1/2 Cup oil (or 1/4 Cup oil + 1/4 Cup unsweetened applesauce)
1/2 Cup honey
2 eggs ( 1 egg + 1 Tbsp. of flaxseed mixed with 3 Tbsp. of water- let flaxseed mixture sit for 2 minutes.)
1 tsp. vanilla
1 1/2 Cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
pinch of nutmeg
Beat together oil and honey, then add eggs, vanilla, and zucchini.
Sift dry ingredients and add to zucchini mixture.
What are you favorite ways to make zucchini?