The Edible Peace Project, Part 6: Ginger Zucchini Loaf

It’s officially MY birthday. Okay, so not my day of birth, per say, but Happy 2nd Birthday to The Savvy Sweet Potato. Two long years ago, this digital baby was birthed out of my fingers, copious mugs of coffee, 3 burned cookie attempts, and a sh*tty old Macbook. Oh, the joys. They grow like weeds, don’t they? *tear*

I am so happy that I have kept this blog running. People are always asking me how I keep up with it and post consistently. It consumes a fair chunk of my free time, but I continue with it because I love it. If I didn’t love it, I wouldn’t do it– simple as that.

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Besides, I’m happy that it strengthens my creative writing muscle. I used to fill up notebooks like it was going out of style back in the day, but find that since I’m always on the computer for school + work, this is my new composition book. Whenever I have to write something for work or school, I am grateful that I have this thing because after attending to it like a helicopter parent, I find it pretty easy to write authentically and do it without much brain power. It’s a win-win, really.

As for me, this month has been wild, to say the least. Finished my 2nd to last quarter of grad school, the book, Power Souping, that we’ve been slaving over at work is finally published (you can buy it on Amazon), and I just got back from a solo backpacking trip to the Kofa Wildlife Refuge outside of Yuma, Arizona over the weekend.

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But enough about me. Les talk about CAKE– this one is a knock-out. It’s kind of a cross between cake and a loaf of bread, actually. It’s got a chewy, crispy crust and soft, tender, *insert M word* (I think you know which one I’m referring to….rhymes with hoist….EHW) middle. The flavors are subtly sweet, down to earth, and paired with a whole lot of pizzazz from all dat fresh ginger and dem spices. Plus you get a crunch with the toasted nuts. I invite you to bake up a loaf of this bread, share it with others, and then regret that you shared it with others.

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What’s more– this loaf has 3 WHOLE ZUCCHINIS BAKED INSIDE! I’m not going to focus too much on ingredients for this Edible Peace post. I want to instead highlight the fact that this blog, in itself, is a great source of well being, comfort, and joy in my life. As trivial as that may sound, it’s the little things in life, no? Taking my solo backpacking trip over the weekend was one more way that I am listening to my body and what it’s asking of me. It was craving complete wilderness and instead of drooling over other hikers’ Instagram feeds, I honored that. And when my creative itch longs to be scratched with a wordy blog post, I am observing it, celebrating it, and cherishing it. Cheers to life and to the 2 year anni of this blog! 🙂 The universe is good, ain’t it?

Ginger Zucchini Loaf

Makes one LARGE loaf

  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 4 chia eggs (4 T chia seeds + 3/4 cup warm water)
  • 3 cups grated zucchini (~3 medium zucchini)
  • 1 1-inch piece fresh ginger root, grated
  • 1 3/4 cups brown sugar + 2 tsp for topping
  • 2 tsp vanilla
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 T cinnamon + 1 for topping
  • 1/2 tsp fresh ginger (optional)
  • 1 tsp nutmeg
  • 3 cups flour of choice (You can use regular white or whole wheat flour, a GF blend, or you can make your own GF blend: mix 1/2 cup potato starch, 1/4 cup white rice flour, 1 1/2 cups brown rice flour, 1/4 cup tapioca flour, and 1 tsp xantham gum)
  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 cups almond meal (can buy this or make it from scratch by grinding whole raw almonds until it becomes a floury consistency)
  • 1 1/4 tsp sea salt
  • 1 1/2 cups almonds, chopped and roasted (for roastin’ + toastin’ directions, click here)

 

  1. Preheat your oven to 375 degrees and grease/flour a 9″ x 5″ loaf pan.
  2. Prepare toasted almonds (see instructions above).
  3. In a large mixing bowl or electric mixer, combine sugar, chia eggs, applesauce, and zucchini. Add vanilla, baking soda, baking powder, cinnamon, and nutmeg. Then add almond meal, salt, flour, and oats and whisk again to combine. Don’t overmix! Pour in half of the toasted almonds and stir until just combined.  Again, do not overmix.
  4. Pour batter into your pan and bake for 45-50 minutes (peeking in halfway through and covering the loaf pan with a sheet of tin foil so the crust doesn’t burn). Loaf is done when a toothpick inserted comes out clean and the edges are golden brown. Cool for 15-20 minutes. Excruciating, I knowwww.
  5. While cooling, make your topping by combining remaining almonds with 1 T cinnamon and 2 tsp brown sugar in a small bowl. Taste it and see if it needs more cinn/sugar.
  6. Once the cake is cooled, top and serve immediately. YUM.
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2 Comments

    1. Thank you Laurie!!! So sweet of you to stop by 🙂 I will make this bread for you guys at our Airbnb if you’d like! Or there is always mango sticky rice…;)

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