zucchini bread

  • In Season: Zucchini

    Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.

  • Zucchini Bread

    Wet ingredients:
    3 eggs well beaten
    1 1/3 cups Xagave
    2 cups raw, grated, and peeled zucchini
    3 teaspoons organic vanilla extract
    1/2 cup canola oil

    Dry ingredients:
    3 cups whole wheat pastry flour
    3 teaspoons cinnamon
    1 teaspoon salt
    1/4 teaspoon baking powder
    1 teaspoon baking soda
    1/2 cup chopped walnuts (optional)

    Preheat oven to 325 degrees. Combine eggs, oil, Xagave, zucchini, vanilla and mix well. Sift flour, baking soda, salt, cinnamon, and baking powder together. Add dry ingredients to wet ingredients and mix well. Stir in chopped nuts, if using. Bake in two 5 x 9 x 4-inch bread loaf pans (greased and floured). Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

    // Recipe from Xagave’s Delicious Meets Nutritious cookbook.