zucchini

Zucchini Recipe Round-up

It's that time of year when, if you have a garden (or a friend with one), you've got zucchini coming out of your ears! Below is a little round-up of my favorite Forest Feast zucchini recipes.

Also, I am gearing up for my book launch events in NYC next week for The Forest Feast Gatherings! If you live in the NYC area, I hope you'll join us on Wed 9/21/16 in Brooklyn or Thurs 9/22/16 in Manhattan. 

This  Vegan Zucchini Almond Bread  is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately.

This Vegan Zucchini Almond Bread is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately.

This  Zucchini Fan Quiche  is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.

This Zucchini Fan Quiche is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.

These  Zucchini Latkes  are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree.

These Zucchini Latkes are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree.

Use a peeler to make this  Carrot-Zucchini Ribbon Salad.  Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish. It's also great with pesto!  * * *  Cheers to late summer cooking & baking!

Use a peeler to make this Carrot-Zucchini Ribbon Salad. Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish. It's also great with pesto!

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Cheers to late summer cooking & baking!

Vegan Zucchini Almond Bread

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We have so much zucchini coming out of our garden right now that I have started baking zucchini bread to freeze for when our baby comes (today is my due date!). I found this amazing recipe for vegan zucchini bread from Joy the Baker, and it’s so moist you’d never know it was dairy free. Joy’s version is “almost vegan”- she makes hers with buttermilk, but I have substituted Almond Breeze Almond Milk and it works beautifully!

This isn’t a super sweet bread, so to make it feel more like a dessert I made a simple almond glaze of almond milk, vanilla and powdered sugar (you could add almond extract to make it taste more nutty).

Happy Baking!

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VEGAN ZUCCHINI ALMOND BREAD

adapted from Joy the Baker's Almost Vegan Zucchini Bread

makes one 8×4 or 9×5-inch loaf

Ingredients:

3 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

½ teaspoon fresh grated nutmeg

½ cup  Almond Breeze Almond Milk

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup granulated sugar

¾ cup brown sugar

2 cups shredded zucchini 

¾ cup thinly sliced almonds plus a bit more for the top of each loaf

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together Almond Milk, vegetable oil, vanilla extract, and sugars.  Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Bread will last, well wrapped at room temperature, for up to 5 days.

Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir in a bowl: ½ c powdered sugar, 1 tablespoon Almond Breeze Almond Milk, and ¼ teaspoon vanilla or almond extract.

This post was done in partnership with Almond Breeze but opinions are completely my own. For this recipe I used the unsweetened original flavor Almond Breeze Almond Milk.