I am overloaded with zucchini right now. It is just the season. If you are picking up supplements, chances are you have a squash of some sort in your bag. Many of my favorite zucchini recipes include cheese. That is hard for us cheese less kids. You can adapt many recipes to be dairy free but not these. Darn. I will miss you, zucchini Italienne!
You can only make zucchini bread so often. Yesterday I decided to change it up a bit and add some coconut. It made it a little more hearty. It went well with the peaches and berries I picked in the backyard. We even had some of our fresh chicken eggs to go with it. I had to smile at my plate as I realized my dreams of being self sufficient are coming to fruition. We are getting there.
If the neighbor is leaving zucchini on your doorstep or you too are overloaded with the green squash, here is the recipe to try:
Coconut Zucchini Bread
3 cups whole grain flour (sprouted is best)
2 cups coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 tsp vanilla
1 tsp cinnamon
1 cup coconut oil
1 cup shredded unsweetened coconut
2 cups raw grated zucchini
1/2 cup kefir or buttermilk ( I used coconut kefir)
Preheat oven to 325. Combine all dry ingredients and stir in the wet ingredients. Batter is really thick. Pour into two loaf pans. Bake for about 1 hr 15 mn or until done. Do not over bake!