Get adventurous with this zucchini bread made with cricket flour, and vote today to help “Baking With Bugs” win an EDDY award: http://www.ediblefeast.com/eddyawards/vote/9349/department-drought-adaptation
2 cups cricket flour (Purchase from Bitty Foods online. Get a 10% discount, code CRICKETLOVE)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground dried ginger
⅛ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup light brown sugar
¾ cup vegetable or grapeseed oil
1 teaspoon vanilla
½ cup shredded apple (about 1 apple)
1½ cups shredded zucchini (about 2 medium zucchini)
1½ cups peeled and shredded sweet potato (I used leftover cooked sweet potato for one trial which worked well too)
½ cup chopped walnuts (optional)
Preheat the oven to 350* and butter a 9×5 loaf pan.
Combine the dry ingredients in a bowl, leaving the sugar out. Combine the sugar, eggs, oil, and vanilla in the bowl of a stand mixer. When the sugar looks well combined into the wet ingredients, add the shredded zucchini, sweet potato, and apple until evenly distributed. Add the combined dry ingredients, ½ cup at a time until everything is well incorporated.
Once combined, pour the batter in, spreading evenly into the corners.
Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool before serving.
Cricket flour is available for online purchase from Bitty:
Purchase from Bitty Foods online. Get a 10% discount, code CRICKETLOVE