From the kitchen
Zucchini Walnut Bread
A dense, classic quick bread using hemp milk to lock in maximum moisture alongside the grated zucchini.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 cups Grated Zucchini, squeezed of excess moisture
- 1/4 cup Unsweetened Hemp Milk
- 2 large Eggs
- 1/3 cup Neutral Oil
- 1/2 cup Chopped Walnuts
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, sugar, baking soda, cinnamon, and salt together.
- In a separate bowl, mix the squeezed zucchini, hemp milk, eggs, and oil.
- Fold the wet ingredients into the dry, then fold in the walnuts.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick comes out clean.
Kitchen note
Hemp milk's protein content gives this loaf enough structure to handle the zucchini's natural water content without turning gummy — still squeeze the zucchini well, since that's doing half the work.
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