Did you know that August 8th is National Zucchini Bread Day? This is the perfect recipe to make when you have an abundance of summer zucchini to use up. Botanically, zucchini is labeled as a fruit which makes it an excellent match for a tasty bread treat. When picking zucchini, make sure the skin is slightly bumpy, shiny and bruise free.
Zucchini is naturally packed with folate, potassium, vitamins A, C, B6 and fiber. Vitamins A and C are powerful antioxidants and also highly effective anti-inflammatory agents. B6 is a heart healthy vitamin and fiber helps to fill you up as well as lower cholesterol. Zucchini is also high in the trace mineral manganese which plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. This little green wonder also contains phytonutrients lutein and zeaxanthin that promote healthy eyesight.
Made with nutrient-rich whole wheat flour and just a little honey for sweetness, this recipe is a great breakfast bread. Just add a smear of your favorite nut or seed butter for a little extra protein and healthy fat and you’re good to go. It’s also delicious served with plain Greek yogurt on the side.
Whole Wheat Zucchini Bread
- ⅓ cup avocado oil
- ½ cup honey
- 2 eggs (or a flax egg made from mixing 2 tablespoons ground flax with 6 tablespoons water)
- ½ cup milk of choice (unsweetened)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 ½ cups grated zucchini (~ 1 small-to-medium zucchini)
- 1 ¾ cups whole wheat flour (or gluten-free baking mix if needed)
- Preheat oven to 350°F. Grease a 9” x 5” loaf pan or line with parchment paper to prevent sticking.
- If you haven’t already, squeeze the moisture out of the shredded zucchini using a paper towel or thin, clean dish cloth. Set aside.
- In a large mixing bowl, whisk together the oil and honey until well combined. Add the eggs and beat well.
- Add the milk, baking soda, cinnamon, vanilla, and salt, whisking to blend. Switch to a large mixing spoon and stir in the zucchini. Add the flour and stir until just combined (some lumps are fine).
- Pour the batter into the prepped loaf pan.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so.
Variations: Add nuts, raisins, and /or ground flax if desired. This bread is also delicious with grated carrots mixed in.
Hope you enjoy this fantastic way to eat your veggies! Eat up!
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