Vegan Zucchini Walnut Bread

Zucchini is one of my favorite summer veggies. From snacking, to stir-fries, pizzas, and dessert, it's quite a versatile vegetable. I brought home a gorgeous Costata Romanesco from the farm and couldn't wait to try this quick zucchini bread recipe.

From Johnny's Selected Seeds

Costata Romanesco zucchinis are Italian and known for their ribbed, striped skin which is speckled with light green (check them out at Johnny's Selected Seeds). Whichever variety of zucchini you choose to use, be sure to have enough for two whole cups of shredded zucchini.

Vegetable Wontons

And now for something completely different... 

I came across a wonton how-to during a weekly search for new vegetarian recipes. These really couldn't be any easier to make (or cuter). Check this out: wonton wrappers are papery thin, soft, don't stick to each other, and come pre-made. Can you say baker-friendly? My market carries Nasoya brand wrappers, but I'm sure any brand will work just the same. You can also use the wrappers to make ravioli, dumplings, and other appetizers. 

If you pay attention to detail, you see that my wrappers expired in February. Don't worry, I made these wontons back in January and have been waiting to write a post about them!

What you need to get started: a large baking sheet (or clean counter top) lined with parchment paper, a bowl of water, wrappers, your filling, and a food processor. I combined cabbage, scallions, carrots, garlic, and ginger in my filling, but you have the freedom to play. (Don't you love it when I say that?)