Kitchen Sink Soup

So everyone knows soup is the best. There’s nothing more comforting on a chilly fall day, and there’s nothing better than a soup you can make with what you already have at home.

In this post I want to share a semi-recipe with you. I know everyone wants an exact recipe they can just blindly follow, but what I have to offer right now is a great general guide for making a tasty soup, even when the pantry is a bit empty. It requires a bit of courage to cook without an exact recipe. but I promise you that this is very flexible and hard to mess up recipe, so you’ll almost definitely end up with something good. There’s a lot of information here, but it’s REALLY REALLY simple, I just write a lot because there are so many options, so don’t be scared off. It’s also not the most beautiful looking soup, but that’s why it’s perfect for a cozy fall evening at home. Or for sharing with friends. Or anything, it’s delicious! Let’s go!

The general idea is to combine veggies, lentils, and spices, and then just blend it all and eat! Pretty brilliant. Here’s a general list of ingredients you might consider using:

-Your base veggies: onions, carrots, zucchini, potatoes, sweet potatoes, tomatoes, squashes, broccoli, cauliflower, whatever! I don’t think there’s a wrong combination. The more you put in – the more soup you’ll have, and you can pretty much grab any veggie you have. I would recommend having at least one onion and 3-4 carrots for a small pot of soup, because they make a great base.
–Greens. I’m all about the greens. Whatever you have, spinach, kale, chard, or beetroot greens are all great options. Just make sure not to overdo it if your greens are particularly bitter or spicy (like mustard greens or collard greens), unless you know you like it. You can use a lot of greens if you have them, since they tend to shrink anyway while cooking, so they won’t usually be too overpowering.
–Lentils. Maybe I should say legumes, but I honestly always make this with lentils so I don’t want to make any promises. I like to use a mixture of green and red lentils, and I usually just, sorry to say, eyeball it. Sprinkle it on top until it looks like enough (if you insist, about 1/3 cup of each for a small pot or a bit more than 1/2 cup each for a big pot might be the general area you want to be in). I do think that you can probably use beans instead of lentils, and I invite you to try it! Just remember that if you’re using beans – they have to be precooked! They take a long time to cook so either cook them beforehand or use canned (and strained and washed) beans.
–Crushed/diced tomatoes/tomato paste. This is not a must, but especially if you’re not using fresh tomatoes, I would recommend adding some canned toms. Why? because they’re delicious. And you should always have some stashed away in your fridge, so it’s prefect for when you’re lazy to go to the grocery store. A small can of diced/crushed for a small pot, or a couple of tablespoons of paste should do the trick. If you want a more tomato-y soup, feel free to go for it with more.
–Spices and herbs! Time to be creative. If you have go-to spice mixtures you can try them here, or you can go for the safe cumin, paprika, turmeric, coriander, and whatever else feels right (maybe some oregano or thyme). I also highly recommend using some fresh garlic, or powdered if you don’t have it. Fresh herbs also always help, dill, basil, cilantro, and, of course, parsley can all be good. Again, once cooked these won’t be as potent so you can feel free to add quite a bit. A squeeze of fresh lemon after cooking is done also goes a long way.
–Water/broth. Duh. Using broth is always better (you can get those bouillon pastes in a jar, they tend to be a lot more thrifty than the cubes), just make sure to taste the soup before adding salt if your broth is salted!

Now, here’s how to do it (once again, generally):

1. Heat up olive oil in your pot and then saute your onions until lightly translucent. You don’t have to chop them very small since we’re going to blend the soup, but the smaller they are – the faster this will be. If you’re using fresh garlic, add it a bit before the onion is ready and give it a nice saute. Once again, you can keep it in pretty big chunks.
2. Add your (harder) veggies. Pretty much everything other than greens can go in at this point. Again, you can leave the chunks quite big (saves a lot of chopping time), although trying to keep the harder veggies smaller and the softer veggies bigger can be a good way to ensure that they all get an even cook. You can also add your lentils, fresh herbs, and any tomato-y canned goods at this point. You can also add spices, but you will have to adjust those after blending.
3. Cover with water/broth. Usually covering everything and then adding a couple of inches is enough. Depending on how thick you like your soup and how many lentils you have, you might want to add more broth. You can do this at any point during cooking, so if it’s starting to look a bit low – just add more.
4. Bring to a boil and simmer for about 20-40 minutes. About 10 minutes before finishing the cooking time you can add your greens. If you’re not using lentils the cooking time will be shorter. Basically just check the soup and cooking is done once the veggies and lentils are soft. Give them time, a bit of overcooking won’t kill anyone in this case and you want them to be nice and soft for blending.
5. Carefully blend until smooth, using a hand blender or in batches in a regular blender (let the soup cool first if you’re using a regular blender). At this point you can adjust the spices and consistency. If it’s too thick – just add some more broth! If you don’t have a blender you might be able to try doing everything with finely chopped veggies, and see how it turns out!
6. That’s it! Eat and be merry. You can serve it over rice or with a nice slice of bread, and it will be SO filling.

Now it’s time for you to go and experiment. The fun of this soup is that it comes out a bit different every time, and that you really can use (almost) anything you have. Go find your favorite combinations and enjoy!

Spiral Veggie Tart

So this dish is really impressive visually, but it also tastes good! Seriously, it looks amazing and will definitely impress any guest. It’s mostly just a ton of veggies which is also good.

It’s a bit more time consuming because you have to peel and assemble, but it’s very affordable and not very hard to do.

Gorgeous thing.

The original recipe comes from Laila Gohar on Food Republic, and has some animal ingredients, so this is my veganized version. There are three components to the tart, and you can play around with each of them: base, “cheese”, and veggies. For this base I made a simple crust, which turned out pretty good (although too thick!), but you can try making any crust you like, a store-bought one, or even be creative and make it with filo dough, or maybe mashed potatoes on bottom if you’re gluten free?

For the cheese I made a little tofu spread which is based on a quiche filling. You can get creative with vegan cream cheese, tofu cheese, cashew cheese, or whatever else you like. The point is to have something to “glue” the veggies to the crust.

As for the veggies, I think root veggies and squashes are the best. I used carrot, zucchini, summer squash, and sweet potato. Eggplant and beets should be very good too. So here it is:

Ingredients:
For the crust:
-2 cups flour
-1/2 cup olive oil
-1/2 cup water
-1/2 tsp salt
-1 tsp sugar
-optional: spices (garlic powder, onion powder, thyme, rosemary, basil, oregano)
For the “cheese”:
-1/2 package extra firm tofu (7 oz)
–soy/almond milk
-2-3 tbs nutritional yeast
-2 tbs Dijon mustard
-salt, pepper, nutmeg, sage
For the veggies:
-2-3 carrots, of different colors if you can
-1-2 zucchinis
-1-2 summer squash
-1 sweet potato

Process:
1. Start by making the crust. Preheat oven to 350. Mix all ingredients in a bowl until you have a nice dough. Stretch it on a round pie pan (don’t leave it too thick) and bake for about 10 minutes.
2. Make the cheese. Blend all materials in a blender until smooth. I didn’t write how much milk to put because it depends on how hard your tofu is. The harder it is – the more milk you will need. You might need a few tbs or about 1/4 cup, just add a little at a time and blend until you have a creamy consistency, but not too watery.
3. Spread the cheese on the crust and start peeling the vegetables. This is the most time-consuming part, so make sure you have patience and a decent peeler. Start peeling them lengthwise into long strips, and try leaving a bit of the outside colorful skin (in zucchini and summer squash) on at least one side of each slice.
4. Assemble the veggies on the crust. Start by rolling a strip on zucchini into a spiral and place in the very middle of the pie (skin side up), and start adding the other peeled veggies around it. You can see the technique in this video.
5. When you reach the end of the dish, drizzle/brush with olive oil (I was thinking mixing a bit of agave with the oil and then brushing might be tasty), sprinkle with salt, pepper, and any other spices (I did sage and garlic), and cook at 375 for 35-40 minutes.

That’s it! If you have extra you can make tiny personal ones in muffin molds. I think it will be easier to cut once cooled, but it will be hard to cut anyway, just because it’s so beautiful you don’t want to ruin it!

Here are some pics of the steps, enjoy it, and impress your friends and enemies with it!

Start with a crust

Add your first veggies

Add even more veggies

Until you cant add no more

Put it in the oven and voila!

 

Savory Biscuits for the Soul

So here’s a recipe that’s literally the best. It is my go-to recipe to bring to potlucks, it’s really easy and realllly savory and heart-warming. It comes, once again, from VegWeb, and it goes perfectly with fall soups and just with itself because it’s so good.

Ingredients:
-2 tbs apple cider vinegar
-1 cup soy/almond/other nondairy milk
-1 2/3 cups unbleached white flour
-1/3 cup nutritional yeast
-5 tsp baking powder
-1 tsp dried herbs of your choice (I like garlic powder, rosemary, thyme, basil, and oregano)
-1 tsp salt
-5 tbs margarine

Process:
1. Preheat the oven to 450.
2. Make “buttermilk” by adding the apple cider vinegar to a measuring cup and then filling up with milk to the 1 cup mark. Stir gently and set aside to curdle.
3. In a mixing bowl combine the flour, nutritional yeast, baking powder, herbs, and salt, and mix well.
4. Cut the margarine into the flour mixture and mix until the mixture becomes crumbly. Sometimes I find it useful to use my hands.
5. Add the “buttermilk” and mix until somewhat even, the mixture will be sticky.
6. The original recipe says to make a ball out of the mixture, and roll out on a lightly floured surface, and then cut biscuits with a sharp cutter. I usually just use my hands to make little balls out of the dough, and then flatten them a little to look more like biscuits.
7. Place on a lightly oiled baking sheet (or use parchment paper) and bake for 10-12 minutes.

So good! As you can see in the pic, I also added some more rosemary right on top of them before baking, just for show. Oh, and a bonus: the dough tastes really delicious unbaked, so make sure you scrape it off that bowl and your fingers!

 

 

Mom’s Vegetable Soup

As promised, another recipe from my mom, and just in time for the cold weather.

This is a simple veggie soup, easy to make, and tastes just like home. It doesn’t require broth, which is awesome, but if you’re missing some of the main ingredients (like celery root or fennel), you might want to use some broth to make for the missing flavor. It can also be blended for a thick soup.

Ingredients:
1 big onion, chopped
1 small potato, cubed into small cubes
4-5 carrots, cubed
1 fennel bulb*, chopped (tip later about chopping fennel. Also, if you’re not fennel fans – don’t worry, it doesn’t taste like the fennel you dislike when it’s in the soup. It really gives a nice flavor and you probably won’t even be able to tell that it’s fennel)
3 zucchinis, cubed
a small piece of pumpkin, about one cup (or something similar, a sweet squash or maybe sweet potato), cubed
Some fresh dill and parsley. I’m not sure how much, maybe half a bunch? Whatever you feel like. Very coarsely chopped
Celery root**, peeled and cut into 4 large pieces (or some grated)
Optional: a tomato (cubed), or 1 or 2 tbs of tomato paste
Salt, pepper, and spices, to taste

Process:
1. Heat up a bit of olive oil in a pot, and saute the onions for about 3 minutes.
2. Add the potato and saute for 2 more minutes.
3. Add everything else! Add water, preferably hot, enough to cover and then some.
4. Add salt, pepper, paprika, garlic powder, and any other spice you’re inspired by, and bring to a boil.
5. Cook for 20-30 minutes, until veggies are soft but not soggy, and serve! (or blend and serve)

Easy, right? You can also throw random veggies in there that you happen to have (cauliflower, asparagus, whatever), and I’m sure it will taste good! As the picture illustrates, there’s a lot of chopping involved, but it’s so fun, healthy, and delicious so it’s definitely worth it.

Tips:
*Fresh fennel might be one of those veggies that you don’t recognize, so here’s what it generally looks like:

To cut it, you cut off the top green parts, and then you slice it almost all the way to the bottom (but not all the way!) from the top, first lengthwise and then width-wise, like so (sorry that it’s blurry):

Then you flip it on the side and just slice, so it creates little cubes, and throw the very bottom away.

Nice!

**Celery root might also be unfamiliar to you, so here’s what that looks like:

Pretty dang ugly, I know. But it gives the soup a TON of flavor, so try to find it anyway. You peel all the ugly stuff away and it’s generally white and smoother on the inside, and you use it like you would a bay leave, put in in the soup but don’t serve it, just let it hang out there in big chunks. If you want you can also grate some of it, it is totally edible, and throw that in the soup as well.

 

 

Upgraded Rice with Onion, Carrot, and Tomato

I have been a bit MIA lately, and it’s mostly because my parents are visiting. To make it up to you, I’ll share a few of my mom’s best recipes, starting with this super simple and delicious rice! It’s really easy to make and a lot more interesting than just regular rice. This version has onion, carrot, and tomato, but you can get crazy and add other veggies or herbs, depending on what you like.

Ingredients:
–Olive oil
-2 cups dry white rice
-1 medium onion, chopped small
-2-3 medium carrots, grated
-1 big tomato, chopped small
-3/4 tbs salt
-4 cups boiling water

Process:
1. Fry the onions in olive oil until a bit translucent
2. Add the rice and fry 2-3 minutes
3. Add the carrots, tomato, and salt
4. Add the boiling water, make sure everything boils, lower to a simmer and cover
5. Cook for about 10-15 minutes, until water is absorbed
6. That’s it! Serve with something on top or just by itself!

Enjoy!

Easy Black Bean Burgers

Everyone loves burgers. They’re versatile, fun, and a classic.

This is my go-to bean burger, which isn’t supposed to taste like a meat burger at all, but like delicious beans, veggies, and spices. It’s easy to make, and you can make a bunch to keep in the freezer, and then just heat up and eat whenever you want! It will be A LOT cheaper than the veggie burgers you can buy in stores, and a lot healthier too. These are more on the softer side, not really crunchy, more hearty and rich.

The recipe, once again, is inspired by a recipe from VegWeb.

Ingredients (for about 4-6 burgers, although I recommend doubling):
-1/2 onion, chopped (about half a medium onion, if you’re lazy you can chop it in a food processor)
-2 garlic cloves, minced
–Olive oil
-1/4 cup carrots, peeled and grated (about one small carrot, I also chop this in a food processor because I hate grating)
-1 tsp chili powder (optional, I don’t like it spicy so I use a tiny bit of chili and make up with paprika)
-1 tsp cumin
-1 can black beans, drained and rinsed (if you cook your own beans, use about 1.5-2 cups cooked beans)
-1-2 tbs dijon mustard
-1 tbs soy sauce
-1-2 tbs tomato paste (ketchup will also work if you’re desperate)
-1/2l can (8 oz) sweet corn, drained
-3/4 rolled oats
–Salt and pepper, to taste

Process:
1. Saute onion and garlic in olive oil until onions begin to soften.
2. Add carrots, chili powder, and cumin. Cook on low heat for about 5 minutes and set aside.
3. Place the beans in a big bowl and mash either with a potato masher (a bit harder to do and will produce a more textured result, where you can feel the beans more), or with a blender (which will be quicker and yield a smoother result).
4. Add the mustard, soy sauce, tomato paste and mix well.
5. Add the corn and saute veggies and mix.
6. Mix in the oats, add salt and pepper to taste (feel free to taste the batter because it’s actually really good raw).
7. Moisten your hands and form 4-6 patties.
8. You can either fry or bake the burgers.
To fry: heat up oil in a pan on low-medium heat and cook the burgers for about 5-8 minutes on each side.
To bake: preheat oven to 370, brush burgers with olive oil, and place on a baking sheet lined with parchment paper. Bake for about 7 minutes on each side.

Alterations ideas:
-You can use other types of beans. The original recipe actually uses kidney beans, I just like black beans better. Would be interested in seeing what it would be like with chickpeas!
-You can experiment with spices. In this last batch I added a hint of smoked paprika, I’m thinking next time I’ll add even more. I also had some fresh thyme that I threw in there, and in general it’s a very flexible recipe. I’m thinking fresh cilantro could really upgrade it.
-You can also experiment with some veggies, as long as you chop them real small. Shredded beets, chopped mushrooms… the sky’s the limit!

Enjoy!

Butternut Squash, Apple, and Garlic Soup

Fall is officially here, and so today I cooked the soup that is the most fall-like ever, and smells like coziness and happiness.

You might find it odd to have apples in a soup, but it gives it that something extra and makes it nice and tangy. The soup is quite sweet, so it’s not necessarily the best as a whole meal, more as an appetizer. It’s also quite easy to make, which is always a plus. The recipe is my adaptation of this recipe from VegWeb.

Ingredients (serves about 4):
-1 tsp olive oil
-4 or 5 garlic cloves, maybe even more if you’re garlic-crazed like me
-1 medium butternut squash, peeled and cubed
-3 cups of veggie broth (or less if you want it really thick)
-2 apples, peeled and cubed (I used golden delicious, but I think granny smith might be better, especially if you want it more on the tangy and less on the sweet side)
–Salt and pepper
-Optional spices (to make it extra Thanksgiving-y): ginger, nutmeg, cinnamon, cloves

Process:
1. Peel the garlic cloves and chop them into big pieces (only 2 or 4)
2. Heat the olive oil in a medium pot, and saute the garlic for a couple of minutes, until fragrant and slightly golden (don’t burn!)
3. Add the butternut squash and spices. I actually roasted it first in the oven to really get the flavors out. If you’d like to do that, preheat oven to 400 (before starting with the garlic), line a baking sheet with parchment, place cut squash in a single layer, brush with olive oil and lightly sprinkle with salt and garlic powder, and bake for about 25 minutes. You can also roast the apples and garlic actually, but I didn’t try that yet. If you have the time I’d recommend roasting the squash, if not you can probably skip it.
4. After about a minute add the broth and apples. It doesn’t have to come to a boil, but make sure it’s hot and then simmer until soft (if you roasted the squash this will only be a few minutes).
5. Using an immersion blender (or in a regular blender, very carefully) blend until smooth, adjust seasoning (if your squash wasn’t very sweet you can add a tbs of brown sugar or agave) and serve. I garnished it with some pepper and fresh chives, but feel free to get creative (a bit of coconut milk would probably fit perfectly).

Enjoy!

 

The Dreaded Salad: Ideas

I think it’s time to give a few tips about the thing that many people think of as the entire vegan diet: the salad!
So although it’s actually far from being a staple for many vegans, a salad can be a really creative and fun thing to eat, and there’s usually minimal cooking time involved.

I believe that the problem many people have with salads comes from the misunderstanding of what should go in them. Many Americans seem to think that a salad is a little bowl of iceberg lettuce with a little bit of ranch dressing on it. Wrong! Salads are so much more, and if you do put lettuce in your salad – please do me a favor and don’t make it the main ingredient (although I understand that it’s one of the few vegetables that are actually affordable these days).

Simple salad with garlic scapes and sauteed beets

Things I see as good basics for a salad include: tomatoes, cucumbers, peppers (ideally red), leafy greens (spinach, kale), sprouts and carrots (grated is even better). Then add any other veggies that you happen to have (green beans? peas? random veggies that you got from the CSA and aren’t not sure what their names are?) and start thinking about the fun part: variations!

-Add a protein: canned chickpeas are super easy and go well in most salads, other beans or lentils can also work. Tofu, “raw” or fried/baked is always fun as well (extra points if you marinade it ahead of time).

-Add nuts: chopped almonds or peanuts if you’re on a budget, pecans, pine nuts, walnuts, or cashews if you can afford it. Adds a nice chewiness and fanciness.

-Add steamed/sauteed/fried veggies for extra fun: my two absolute favorite things in this category are mushrooms and beets (they both like to be in balsamic vinegar, white wine and olive oil). Feel free to add any cooked vegetable, eggplant, sweet potato, fried onions… This can add something really special to an otherwise boring salad.

-Add a grain: one of my favorite things to do with leftover rice is mix it in a simple salad. Something about it just works. You can also use pasta, quinoa, or any other grain.

-Add fresh herbs: they’re tasty and healthy. Parsley, dill, cilantro, basil, even mint. I freeze herbs (a post about that coming soon) and then throw them in and let thaw while I cut the other veggies. Just remember to choose your dressing accordingly.

-Add a creative dressing! Personally I’m usually satisfied with olive oil, (lots of) lemon, garlic, and salt, but sometimes it can be interesting to go for some ginger, sesame, and soy sauce, or make an effort for a special dressing like tahini-dill or carrot-ginger. Sometimes you can ditch the dressing altogether and just dump a huge spoon of hummus in. I like to think of a salad as an uncooked stir-fry, so it’s easier to come up with creative combinations and dressings.

-Last but not least: whatever else you have in your house! My mom loves putting diced apples or grapes in a salad (tastes pretty great, believe it or not), or maybe you made some cashew cheese that you want to add in, or if you have some leftover pesto, dried fruit, canned veggies, whatever! Be creative and experiment, and don’t be scared because it’s just a salad.

Enjoy!

Vegan Chraime

Hi all!

Chraime is a traditional north African dish (common in Libyan Jewish cooking I believe), which is originally made of a fish cooked in a spicy red sauce. I never actually had the “original”, but I came across a vegan recipe and decided to try it, and it turned out great! In this version we make little tofu balls/patties instead of the fish and it tastes great and feels a little more special than just eating cubed tofu in a stir fry.

The recipe comes from chef Avi Biton on Ori Savit’s blog, you can see the original here, but since it’s in Hebrew I’ll translate it for you (and add comments about my own process):

Ingredients:
For the patties:
-10 oz tofu, processed in a food processor to a smooth texture (I actually used 16 oz which is a regular package of tofu, and upped everything else a little as well. I recommend using firm or extra firm tofu, and squeezing it to get rid of liquids. I also used a hand blender instead of food processor and it was fine. You might have to add a few drops of water)
-3 tbs breadcrumbs (make sure they’re vegan)
-1 bunch cilantro, chopped
-1 small red onion, chopped
-1 garlic clove, pressed
-4 tbs olive oil
-1 tsp cumin
-1 tsp paprika (regular, sweet)
–salt

For the sauce:
-1/4 cup oil (recipe says canola or corn, I used olive)
-10 garlic cloves, pressed (yes, 10!)
-1 red bell pepper, thinly sliced
-1 carrot, thinly sliced
-1 small hot green pepper, chopped (I skipped this one because I can’t eat spicy food..)
-1 bunch cilantro, with stems, chopped
-6 ripe tomatoes, quartered (I cut them smaller than that)
-2 tbs paprika (if you have nice paprika that would help)
-1 tbs cumin
-1 tsp sugar
–salt
-4 cups water (I think it could be good with less, if you want the sauce a little thicker)

Process:
1. Preheat oven to 390
2. Make the patties: mix all the patty ingredients in a bowl and make into patties, slightly bigger than a ping-pong ball. Place on a baking lined with parchment paper and bake for 15 minutes, until firm and golden (I lowered the heat after 15 minutes and baked for 10 more)
3. Make the sauce: heat up the oil in a big, deep pan or wide pot, and saute all the ingredients except the tomatoes, spices, and water, for 5 minutes.
4. Add the tomatoes and spices and cook for 5 more minutes
5. Add the water and bring to a boil. Then lower the heat and cook for 20 minutes
6. Put the baked patties in the sauce and cook for 15 more minutes
7. Serve 2-3 patties in a bowl with sauce, with fresh cilantro on top (I forgot to save some for this)

Enjoy!

 

Zucchini-Banana Bread! (Yes, at the same time!)

You’ve heard of zucchini bread and you’ve heard of banana bread, but did you ever hear of both in one tasty loaf? A friend suggested that I try making it so I did, and it turned out pretty great. Generally tastes more like banana bread than zucchini bread, but a bit less sweet and heavy. Maybe a slightly healthier option, and just in time for zucchini season.

I used this recipe and changed it around a bit to make it vegan. Here’s what I did (makes about one big loaf or maybe 3 mini loaves):

Ingredients:
-1 1/2 cups flour
-1 cup sugar (I think it could be better with less)
-1 teaspoon ground cinnamon
-1/2 teaspoon each baking powder, baking soda and salt
-1 egg replacer (or you might be able to just omit it. You can use another 1/4 cup mashed banana or applesauce, 1/4 cup soft/silken tofu, or one of the other million options)
-1 cup mashed ripe bananas (very ripe would be ideal. And you will need about 3 small bananas or 2 big ones)
-1/2 cup oil (recipe said canola, I used olive)
-1/2 teaspoon vanilla extract (the recipe also called for banana extract but I didn’t have any)
-1 cup shredded zucchini (2 small ones or one medium one, I used half of a big one)
-Optional: 1/2 cup of chopped walnuts (I didn’t have any and they’re also expensive so feel free to omit)

Process:
1. In a large bowl, mix the first 6 ingredients (from flour to salt).
2. In a small bowl, beat the egg replacer, bananas, oil and vanilla
3. Stir wet ingredients into dry until just moistened
4. Fold in zucchini (and walnuts if using)
5. Transfer into loaf pan/s (oil them first with spray or regular oil)
6. bake at 325 (160 c) for 40-45 minutes or until a toothpick in the middle comes out clean.
7. Let cool for 10 minutes if you can help it!
—-

That’s it! It’s pretty quick (if you want to make it even quicker you can shred the zucchini in a food processor) and turns out nice and moist, very nice alternative to regular banana bread if you prefer something a little less dessert-like.