To tackle the zucchini in her CSA share, Stone Barns member Kathy Murray started with a recipe for cookies and adapted into a breakfast bread.
Kathy started with a recipe called “Zucchini Bread Bites” from The Sprouted Kitchen, written by Sara Fort and here is how adapted things:
Not having some of the ingredients, not liking anything too sweet, liking lots of nuts and tripling the recipe because of the amount of zucchini I had, it became apparent by the texture of what I mixed up that it would not end up baking up nicely as individual free-form “cookies” so I poured it into small loaf pans and baked them. It worked out quite well. Great for breakfast.
Here Kathy’s adaptation of the original recipe. And she highly recommends The Sprouted Kitchen cookbook.
3 teaspoon vanilla extract
1/2 cup olive oil
1/2 cup maple syrup
2 cup cooked and cooled quinoa
2 cup flour Original recipe calls for oat flour, I used Teff flour because I wanted to use it up.
1-1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup cocoa powder
1-1/2 teaspoon salt
1/2 cup sugar
2-1/4 cup grated zucchini
2-1/2 cup walnuts
Optional: Ghiradelli Chocolate Chips. I made 50% with chips and 50% without chips…both are good.
Whisk together the eggs, vanilla, olive oil and maple syrup. Add the quinoa and mix. Squeeze the excess water from the zucchini in a towel and then, add the zucchini to the mixture.
Stir together the dry ingredients – flour, baking soda, baking powder, cocoa, salt and sugar. Mix into the wet ingredients. Mix in the walnuts and if using, a handful of the good chocolate chips.
Oil the loaf pans and fill to about an inch below the rim…depends on the size of the pans you use, how many loaves this will create. I like the small loaves so we can freeze them and eat later.
Bake at 350 degrees until firm to the touch…timing depends on the size of the pan…for small pans, would check after 30 minutes; larger pans could take 60-70 minutes.