I Scream, You Scream, We All Scream for....Zucchini?!?!?!!

Happy Sunday!

Are you having a fabulous weekend? This has been a fairly uneventful weekend for me, which has been really nice. We've been super busy lately and the end of the summer is jam packed with a wedding, arrivals of LOTS of babies, milestone birthdays, year end team parties and family visits.  Sometimes it's nice to spend a day bumming around home and chillaxing a bit.

Derek's away for most of the day and I woke up with an urge to get my booty into the kitchen. Well, first I hit the gym and then I stopped by my favourite veggie stand (I'm pretty sure the gal working the stand was really happy to help this sweaty, red-faced

babe :-) ....and then I got my booty into the kitchen.

One of my best deals at the veggie stand was 3 zucchinis for $1. You can't get a much better deal than that! You've probably noticed that I tend to use zucchini alot around here, but I have yet to share my most favourite way to eat it......I'm talkin' about some seriously amazing zucchini bread!

Zucchini Bread
Adapted from allrecipes
Makes 1 loaf

This is the best zucchini bread recipe I have ever made. I've made a few minor changes to make it more healthy and it is the most moist, mouthwatering bread of all time!!!! Tastes best when served warm smothered in Earth Balance. This bread freezes really well.

1 c all-purpose flour
1/2 c whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 chia eggs (or regular eggs)
1/2 c coconut oil
2/3 c white sugar
1/2 tsp vanilla
1 heaping c grated zucchini
1/2 c chopped walnuts, optional (I didn't have any this time, but usually I do include them)

Grease an 8" x 4" loaf pan. Preheat oven to 325.

Sift flours, salt, baking powder, soda, and cinnamon together in a medium sized bowl.

Mix chia egg, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Note: I found the batter to be a little drier when I made my healthy substitutions, so I added a little under a 1/4c of water. Feel free to add a splash of water, if necessary.

Looks different when using chia --- but it's so healthy!!!

Stir in zucchini and nuts until well combined. Pour batter into prepared pan.

Bake for 40 to 50 minutes on the middle rack. You'll know it's done when a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove bread from pan, and completely cool on the rack.

I dare you to try and eat just one slice!!! The first bite is pure heaven. I might have had two three slices as soon as it came out of the loaf pan. Don't judge :-)  

What is your favourite way to eat zucchini?
Do you like to make your own breads and muffins? Fave recipe - please share or link it up!

Enjoy the rest of your weekend,

Andrea