Something attacked my zucchini plants this year and then 100+ degree weather for weeks did them in. The tomatoes are loving the sun & heat but the zucchini not so much. I'm back to buying them. For those of you with the typical summer onslaught. Here's something yummy you can do with them...
Mmmm this and a Cherry Berry Cottage Smoothie was today's breakfast. What a yummy way to start the day and my house smells amazing. Nice that it's cooler I've been wanting to bake and I finally don't mind having the oven on. I made 2 versions one with all zucchini and one with zucchini & banana. Both were yummy.
Shelly's Zucchini Nut Mini Loaf
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Ground Clove
dash of Salt
1/4 cup Walnuts, chopped
2 Tablespoons Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Canola Oil
4 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Vanilla Extract
* 1 cup (1 small) Zucchini, grated & squeezed dry + 1 Banana, cubed OR 2 cups (2 small) Zucchini, grated & squeezed dry
Preheat oven to 350. Line a mini loaf tin with paper liners. Mix all ingredients together till combined.
Fill liners 3/4 full with batter. Bake at 350 for 20 minutes or until a tester inserted into the middle comes out clean. Allow to cool in the pan for 3 minutes.
Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 8. They are great toasted too.