Sunday in the kitchen

I make the same mistake every year. My enthusiasm for starting my spring garden always trumps reason when it comes to seeding the zucchini. I always seem to forget that one plant alone provides enough zucchini for this family. Now we are overwhelmed. Zucchini in the morning, zucchini in the evening, zucchini at supper time. Isn't that how the song goes? If not, it should be because that's what it feels like. Using up that zucchini in stir fries, salads, and sweet zucchini loaf. Oh yes, sweet zucchini loaf - the perfect accompaniment to a perfect picnic with dear friends along the Elora Gorge where we explored the trails, enjoyed a bit of shopping, and met some unlikely adventurers along the way!

 

  

Zucchini Loaf
1/2 C dairy-free margarine
3/4 C brown sugar
1/2 C apple sauce
1 tbsp ground flax seed mixed with 3 tbsp warm water
1 small zucchini grated - about 1 C
2 C flour (for this recipe I used a blend of 1 1/4 C buckwheat flour and 1/4 arrowroot starch)
2 tsp baking powder
1 tsp cinnamon
1/2 C oats
1/2 C pumpkin seeds
1/2 C chocolate chips
Beat together margarine and brown sugar. Add remaining wet ingredients and mix well. Mix in dry ingredients, followed by seeds and chocolate chips. Bake at 375F for about an hour, or until fork comes out clean. This recipe makes one large loaf or divide the batter up into a smaller loaf and muffins.