Cricket Flour Recipe

New Cricket Flours Zucchini Bread Recipe from Cricket Flours! Looking for new recipes to try with Cricket Flours or how to make cricket flour recipes?  This past week our team went to a great event focused on entrepreneurship and mentoring high school students about business and self confidence.  We were invited to talk about our company, our own path, and to also share a few new recipes that use our cricket protein and cricket powder products.  While we knew it would be a great event, it was great to meet with the students and hear about their new business ideas and ventures.

For the new recipes, our Cricket Flours team decided we wanted to feature some summer flavors that currently available to showcase with new ways to bake with Cricket Flours.  We decided to make a new Cricket Flours Zucchini Bread using some fresh picked zucchini from our garden for a delicious new recipe.  Check out the ingredients and directions below and let us know what you think.  Click here for more recipes or to submit your own!

Ingredients:

2 1/3 cup baking flour
3 eggs
1 cup oil
2 1/4 cup coconut sugar
2/3 cup Cricket Flours: 100% Pure
2 cups shredded zucchini
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 tsp vanilla

Directions:

Preheat oven to 325 degrees F.

In a standard mixer, combine all dry ingredients and Cricket Flours: 100% Pure in the mixing bowl.  Next, stir together the eggs, oil, vanilla, and then add to the dry mixture.   Slowly mix until all dry and wet ingredients are combined completely.

Next, mix in the 2 cups of shredded zucchini and mix again.

Using a standard bread pan use a light coating of olive oil to coat the inside and then add in the final mix.  Place the bread pan with your Cricket Flours Zucchini Bread mix on the center rack of the oven for 40-60 minutes.  Insert a toothpick or fork to make sure the bread has finished baking and should come out clean without any batter.

Eat and Enjoy!

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