It’s summertime, which means that zucchini’s are in season. They’re everywhere, and in abundance – from grocery stores, to farmer’s markets, to our own gardens. I love them simply sauteed in a little vegan butter, seasoned with salt and pepper. We’ll eat them that way, in grain bowls, or will slide them into our burritos. Fried Zucchini is always a hit, as is a beautiful Zucchini Soup! They’re such a great fruit, low in calories, the skins especially have been known to counter the effects of diabetes. It can also help protect your liver according to Chef Cathy Thomas in her book “50 Best Plants on the Planet”.
When I saw the Zucchini Bread recipe in Luci Petlack’s new magazine, “Spring & Summer: Seasonal Recipe Collection“, I knew that’s what I was going to make. My cousin gifted me gorgeous zucchini the day prior to receiving the magazine, so that helped!
Luci is a sustainable lifestyle blogger based in Sacramento, CA, which is not only the state’s capital, but so very close to our Nation’s bread-basket. In 2019 she became obsessed with sustainability, and part of that means eating seasonally. If you grow your own, she suggests picking when they’re “market size”, the size that you’d see in grocery stores. If you let them get much larger than that, they do tend to get a little bitter, and the seeds have a chance to develop sizeable seeds, that aren’t as enjoyable.
Zucchini Bread In A Bundt
Her recipe for Zucchini Bread says to use two loaf pans, but I’m all about bundts right now, and this recipe works PERFECTLY for that, not to mention a very pretty presentation for serving a crowd. I used a 10-cup capacity bundt pan. In my family recipe, we use walnuts, but Luci uses pecans, which are a great change-up. Raisins are also a very sweet addition too, giving the bread a pop of brightness. Because we’re vegan in my house, I substituted the eggs for Bob’s Red Mill Egg Replacer, and that worked great. The bread turned out very moist, light, perfectly sweetened – the nuts and dried fruit giving great texture and flavor. I also added a light dusting of powdered sugar for presentation.
Every recipe in this magazine looks incredible – it was hard to decide on just one. Next up in the meal plan will be the Melon Appetizer Skewers (page 34), and Bell Pepper Toasts (page 22). If you want to reduce your carbon footprint by eating more local and seasonally, consider getting your own copy of “Spring & Summer: Seasonal Recipe Collection“. She also outlines sustainable kitchen must-haves to help us all on our sustainability journey. I can personally vouch that you will not be disappointed!
Get your copy here: https://www.lucismorsels.com/product/magazine/
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