Hello again, I’m back! I’m not sure for how long or how regularly I will be able to post, but I’m here now. In my absence so much has happened - growth on many levels, a move to a new house, time nesting and getting adjusted to COVID life, some health issues that are still being addressed, a lot of online workshops both in music and Ayurvedic food preparation. All this to say I’m excited to share what I’ve learned and the new approaches I’ve been adopting in my life here at HK!
The inspiration for this recipe came when a neighbor gave me a rather large zucchini. As soon as she put it into my hands, I knew it was destined to go into a bread. And the rest unfolded effortlessly - who does not love chocolate and cardamom?!
I hope you enjoy this recipe I’ve been tweaking for more than a year now that features a veggie currently in season - and hopefully in abundance for many off you!
ingredients
1 1/2 cups shredded zucchini
1 1/2 tablespoons ground chia seeds
2/3 cup plant-based milk or other milk of choice
2/3 cup melted coconut oil
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1 1/2 cups oat flour
2/3 cup buckwheat flour
2 tablespoons arrowroot starch or other starch of choice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cardamom
1 teaspoon fennel
1 teaspoon vanilla bean powder or 2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 1/2 to ounces dark chocolate of choice (optional)
optional topping
1/4 cup coconut shavings
1/4 cup crushed pecans
1 tablespoon coconut palm sugar or other sugar of choice
instructions
Preheat oven to 350°F.
Shred 2 cups of zucchini and set aside. Add the chia seeds to the milk, stir and set aside to thicken. In a small bowl mix together the coconut oil, maple syrup, vanilla and vinegar. In a larger bowl sift the oat and buckwheat flours, then stir in the starch, baking soda, salt and spices.
Pour the liquid ingredients into the dry and stir until well combined. Next fold in the shredded zucchini and chocolate pieces if adding those in. Pour the batter into an oiled loaf pan - I used an 11" x 3 1/2" aluminum pan - and add the optional topping if using.
Bake for 60 to 65 minutes, or until a toothpick comes out clean. Let cool for 20 minutes before serving. This bread will last 2 days at room temperature and up to 5 days refrigerated.
Slice and Enjoy with a friend or someone you love.
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