Right now it's high zucchini season in southern Wisconsin and we're using it in all the above iterations and more. Today's task was yummy, fresh from the bakery, bread and I think you'll love the results.
1 cup shredded zucchini, with the water pressed out of it
1/2 cup coconut flour (note: do not substitute almond flour, it really won't work)
1 ripe banana, broken into chunks or mashed with a fork
4 eggs
2 Tbsp Honey (Maple Syrup is okay, but honey works better in this recipe)
1 Heaping Tbsp Coconut Oil
3/4 tsp baking soda (baking powder also interacts great with coconut flourso feel free to play around with this)
1/4 tsp salt
1/3 tsp cinnamon
1/2 tsp nutmeg or pie spice (pie spice will add more cinnamon but that's fine for this recipe)
Parchment paper or your favorite oil for greasing pans
Directions:
1. Preheat oven to 350 degrees (F)
2. Chop your zucchini then put it in your food processor. Chop up more than you think will yield one cup, and use the extra on some scrambled eggs or something. You can technically use a vitamix to shred veggies (and, well, anything), but you'll need to add liquid. See the many vitamix recipes and demos for more info
3. Leave the shredded zucchini in the processor and set aside, then get your wet ingredients together. Combine your eggs, honey, coconut oil, and banana in a large dish, then beat them together. As you can see, it'll look mostly like scrambled egg batter due to the high volume of eggs; this is normal |