I'm horrible at growing stuff; flowers, crops, grass and weeds. Yes even my dandelions look pretty sad. That being said, one of the great things about being a vegetarian around here is all the free vegetables people give you from their gardens! We have a lot of roadside stands, farm markets and grocery stores that only carry locally grown stuff when it's in season. (All of which are awesome ideas!) There are rules to what can be sold in the grocery store and there are people with gardens who can't eat everything that's grown (summer and winter squash are big on that list!) All of that has lead to some zucchini and tomatoes being brought into work, and me making lots of yummy zucchini goods. Today's creation was Zucchini Tahini Bread.
Ingredients
3 cups unbleached flour
1 1/2 cups shredded zucchini, drained
3/4 cup brown sugar
1/4 cup apple sauce (as egg re placer)
2 tsp baking powder
1 tsp ground nutmeg
1/4 cup tahini
1 cup coconut milk (you can use soy, almond or rice milk)
1 tsp salt
1. Preheat oven to 350
2. Combine flour, sugar, salt, nutmeg and 1 tsp baking powder. Set aside.
3. In another bowl combine zucchini, apple sauce, 1 tsp baking powder. Mix well.
4. Add milk, mix well.
5. Add in dry ingredients, mix well.
6. Pour into a grease bread pan. Bake for about an hour. (do the toothpick thing, when it comes out clean, it's done)
7. let cool before removing from pan.
This bread is amazing! It's got a slightly nutty texture, YUM!
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