To say I don’t like a vegetable cooked a certain way sounds crazy to me since I love, love all veggies but I guess I just have a strong preference for uncooked zucchini. That said, there is one particular way I do enjoy eating this cooked squash and that’s in any baked good.
Something wonderful happens to shredded pieces of zucchini when cooked with spices, oil, eggs, flour, sugar and nuts; it’s true that simple ingredients can make the best things. Try using your zucchini to make zucchini nut bread. This cake-like bread is slightly sweet, moist and crunchy – it’s even healthy! Enjoy your piece of bread with a little jam in the morning or just whenever you need to eat your veggies…
zucchini nut bread
makes 9 generous pieces
2 eggs at room temperature, lightly beaten
pinch sea salt
1/4 cup coconut oil
1/4 cup canola oil (any non-fragrant oil)
1/2 cup brown sugar
1 tsp vanilla extract
pinch of nutmeg (just a little goes a long way)
1 tsp cinnamon
1 cup (and 2 tbsp) wholemeal self-raising flour
1 1/4 cups grated zucchini (about 2 smallish zucchini)
1/4 cup walnuts, chopped
1/4 cup almonds, chopped
1/4 cup pistachios, chopped
Preheat oven to 175 degrees C.
Prepare a 20 cm square pan – lightly grease with oil and line with baking paper
In a mixing bowl, add eggs, salt, oils and sugar – stir until ingredients are well incorporated (but make sure not to over-mix). Mix in vanilla, spices and flour – stir until combined. Lastly stir in grated zucchini and 3/4 of the nuts and place batter into pan. Top with the rest of the chopped nuts and bake 25-30 minutes or until skewer comes out clean.