Carbon-Conscious Cooking - Book - Page 52
Zucchini
Bread
both vegan and spiced, lovely with tea
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zucchini, julienned
chia egg
cup light brown sugar
cup extra virgin olive oil
cup plant-based milk
tsp vanilla extract
cups flour
tsp salt
tsp baking soda
tsp baking powder
tsp cinnamon
tsp ginger
tsp cardamom
cup oats
To julienne zucchini, slice into planks with a peeler or
mandolin, then slice finely lenthwise.
Heavily salt zucchini and place in a colander for 15
minutes to drain, then rinse and wrap in a towel to dry.
Mix zucchini, chia egg, and wet ingredients before folding
in the dry ingredients. Mix in the oats last.
Bake in a parchment-lined loaf pan at 350F for 50 min, or
until an inserted toothpick comes out clean.
Block off half the pan with a glass jar to make a tall half-loaf,
or use the full length of the pan for a shorter full loaf.
carbon footprint
The footprint of eggs, a common
ingredient of quick breads, is equivalent
to a car driving 11 miles, while that of chia
seeds is equivalent to 0.5 miles.
That’s 10.5 miles less.
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