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Zucchini Bread (Ayurveda Recipe)

Zucchini Bread Zucchini Bread

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."  - Jim Davis

Summer squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century. Zucchini is one of the easiest vegetables to grow in a backyard garden and can produce a copious amount. Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.

zucchini BreadThis recipe uses grated zucchini to make a moist and delicious sweet bread. Enjoy!

Zucchini Bread

by Miriam Kasin Hospodar, from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way

Makes one 9 x 5 x 3-inch loaf


  • 2 cups drained grated zucchini
  • ¼ cup melted ghee or butter
  • 1¼ cups raw or packed brown sugar
  • 1¼ cups unbleached white flour
  • 1 cup whole wheat flour
  • 2 tablespoons arrowroot or cornstarch
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ cup buttermilk
  • ¾ cup raisins or chopped dates
  • 1 cup chopped pecans (optional)


  1. Preheat the oven to 350°F. Butter and lightly flour a 9 x 5 x 3-inch loaf pan.
  2. Mix the zucchini, ghee or butter, and sugar.
  3. Mix the dry ingredients together and add to the zucchini mixture.
  4. Add the buttermilk and mix just until all the ingredients are blended. Stir in the raisins or dates and the nuts.
  5. Spoon into the baking pan and spread evenly. Bake for about 1 hour.

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