Zucchini Bread

Zucchini is one of my favourite veggies, not because I think it tastes particularly fabulous on its own but I love its ability to absorb all of the flavours surrounding it and how it gives such lovely moisture when used in baking. It is also low in calories but high in folate, potassium and vitamin A, amongst others.

Recently my friend Judy was talking about the abundance of zucchini in her veggie garden and one of the things she was going to make to use it all up was zucchini bread. Her recipe comes from http://www.simplyrecipes.com

This is my adapted version.

  • 2 eggs of No Egg made up OR 5 tbsp aquafaba beaten so that it is frothy OR 2 whole eggs2-February 2013 632
  • 50g coconut sugar
  • 2 teaspoons vanilla bean paste
  • 3 cups grated fresh zucchini (about 3 medium) and squeezed gently to remove excess moisture
  • 2/3 cup melted nuttelex/tasteless coconut oil
  • 3 teaspoons GF baking powder
  • Pinch salt
  • 3 cups plain flour (I use a mix of light rye and barley flours, or wholemeal spelt or a plain GF flour mix too)
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 50g chopped almonds OR toasted sunflower seeds
  • OPTIONAL: 1 cup dried cranberries or 2 squares dark chocolate, finely chopped

In a large bowl, mix together all of the dry ingredients with a whisk (or speed 4 for 8secs).

In a separate bowl mix together the wet ingredients, and then gently mix into the dry ingredients (speed 4, 8 seconds, scrape down and repeat)

Then fold in the nuts and cranberries.

The nuts and cranberries are optional, but use them if you can because the berries give a lovely tang and the nuts add a nice texture and a bit of crunch.

If you’d prefer not to use the dried fruit, the chopped chocolate sprinkled on top, makes a great addition.

I divided the batter between a large greased loaf pan and a few muffins. (Or about 20 muffins)

Cook in a preheated oven at 170 degrees C for about 40 mins (remove the muffins after about 25 mins), or until a skewer inserted into the middle comes out clean.

Cool in the pan for at least 10 minutes then turn out onto wire racks and allow to cool thoroughly.

Delicious just served as is or sliced with some nuttlelex. I froze the leftovers (mainly so I wouldn’t keep eating it!) in individual serves with nuttelex already spread on it so that it is easy to throw in lunch-boxes.

The chocolate version

Everyone in my family loved it, Peter had 3 serves and the boys both asked for seconds … although I do have to confess that the little ones don’t know what’s in it 😉

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