May 21, 2012

Zucchini Queenie

My mom provided us with an abundance of zucchini. In order to use the food before it goes bad in our fridge I used it in our dinner and dessert. For dinner I made zucchini pot pies. They were absolutely delicious! These were a modification of an eggplant-tempeh pot pie recipe. For dessert I made (vegan....of course) spiced carrot-zucchini bread.

Spiced Carrot-Zucchini Bread
I found this recipe online. It is simple to make and bakes nicely into a plump, moist dessert bread. There is only 1 cup of sugar so it is not overly sweet.

2 Tablespoons ground flax seed
1/2 Cup water
2/3 Cup vegetable oil
1/2 Cup soy milk
1 Cup sugar
2 1/4 Cup unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 Cup chopped walnuts
3/4 Cup carrot, grated
3/4 Cup zucchini, grated

Preheat oven to 350 degrees. Combine flax seed and water in food processor. Blend oil, milk and flax mixture in a large bowl. Sift flour, baking soda and powder, salt and spices. Stir flour mixture into the wet ingredients, just enough to moisten. Add vegetables and walnuts. Stir lightly. Bake in a greased loaf pan for 70 minutes.

Yummy, moist spiced carrot-zucchini bread


  1. Mmmm, the spiced carrot-zucchini bread sounds right up my alley! And any chance the eggplant-tempeh pot pie was from The Vegan Table?

    1. Yes, it was from The Vegan Table cookbook. I absolutely love that book. I didn't have eggplant or tempeh in the house so I had to substitute.