For some reason I bought eight zucchini at the farmers market on Saturday. I bought lots of other stuff as well, cucumbers, tomatoes, corn, eggplant, a purple bell pepper, eight ball squash, apples and more. For dinner last night I made yellow tomato, spring onion, cucumber and home made italian dressing salad, plus stir fried brown rice, spiralized zucchini, cabbage, spring onion s and scrambled tofu. I still have lots of zucchini and wanted zucchini bread, but couldn’t find a recipe I liked, so I veganized a relish magazine recipe.
Preheat oven to 350 F and line muffin tin with 12 silicone or paper liners.
Mix together in small bowl and set aside
1 c whole wheat flour
3/4 c white flour
1/4 c cocoa powder
1 1/4 t baking soda
2 1/2 t baking powder
1 t salt
1 t cinnamon
1/2 t ginger powder
Mix 3/4 c warm water, 1 T chia seeds and 1 T flax meal and set aside to gel.
Mix together in large bowl until well combined:
3/4 c soft coconut oil
1 1/4 c sugar
1 3/4 c undrained shredded zucchini
1/2 c unsweetened coconut flakes
2 T applesauce
Add dry mixture in three batches and stir until just combined. Use an ice cream scoop to fill muffin tin. Bake for 30 minutes, check for with a tooth pick to make sure they are cooked all the way through. Eat one and give the rest away. Ha!