Easy Whole Foods, Plant Based Zucchini Bread - Nutmeg anyone?
A great way to use up any lingering Summer squash from your garden (especially here in California where it is still warm this time of year) while still getting in the Autumnal spirit, and getting in an extra dose of veggies to boot!
Spice it Up!
This zucchini bread recipe features three favorite, aromatic, and absolutely delightsome spices: cinnamon, nutmeg, and cardamom.While the zucchini bread bakes, they are sure to fill your home with a festive, cozy, Autumnal aroma!Added bonus?Zucchini bread is one of the easiest quick breads to make into a plant-based recipe because the zucchini acts as an automatic egg replacer, leaving you with a perfectly moist and rich bread.
Nutmeg Mineral Rich Lipstick
I paired this recipe with what else but our Nutmeg Mineral Lipstick– such a gorgeous shade to pair with the warm red and orange tones this time of year, not to mention the perfect companion to the spice-filled goodness of this yummy Fall recipe!
Prep: 10 minutes Cook: 35-40 minutes
You will need:
½ cup cane sugar (Lisa's new favorite is Monk Fruit)
1 ½ cup whole wheat flour (you can substitute all purpose flour or a gluten free flour, but I can’t vouch for the results as I have only made this with whole wheat flour) (Lisa's favorite is Sprouted Spelt Flour)
½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp cinnamon
½ tsp cardamom
½ tsp nutmeg
1 ½ cups shredded zucchini (I just eyeball this, usually about 1 zucchini’s worth, or a couple zucchinis if they are smaller– I like to really load up on the veggies though!)
Preheat the oven to 350 degrees.
Prepare your loaf pan, or muffin tin– I recommend using parchment paper to line your pan or parchment paper muffin liners as they will prevent any sticking to the sides and will easily detach from your loaf or muffins! Otherwise, be sure to grease your pan/muffin tin very well to prevent sticking.
Mix together all dry ingredients EXCEPT the sugar
Mix the sugar with the wet ingredients, then add to the dry ingredients and mix together thoroughly. Add in the shredded zucchini here. Don’t over mix.
Pour batter into your pan/muffin tin, and place on the middle rack of your oven. Plan on baking for 35-40 minutes, but periodically check on them (through the glass, without opening and letting the oven’s heat escape). They might take a little bit longer, or be done a little bit sooner both depending on your oven, altitude, and your own personal taste in how browned you prefer your muffins!
A little behind the scenes with my "helper" for today's post ;)
Abby is a photographer and blogger who never says no to a hot cup of tea or a new shade of lipstick. She lives in Monterey, CA with her husband where they enjoy hiking, cooking/eating everything vegan, and basically living the (neat and tidy) hippie dream. You can follow her @abby.roe.photo on Instagram
Lisa's Notes: I love to bake! So I try to bake as healthy as possible (for the life of me, I can't bake with white flour), using whole grains and whole sugars, organic when possible. This extra effort shows up in the health of our skin.