Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1