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

From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs  by Melissa Fairchild Clark

If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this zucchini bread recipe, one of my favorites:

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
3 eggs
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

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