Eat
Healthy Zucchini Bread
This recipe can be adapted to be totally sugar-free or to be vegan– it is very flexible & tasty. I grew so much zucchini (courgette) this summer, that I revived and refined it nearly every time I made it. This recipe is for 2 loaves- and they can be frozen for later! Add what you have (nuts, seeds, etc..) and vary the taste yourself.
Ingredients
- 2 c. flour (whole, white, spelt – they all work)
- 1 1/2 c. oats
- 1 tsp. each – baking soda, baking powder, sea salt
- 1 tbsp. cinnamon
- 3 eggs (or egg substitute)
- 1 c. oil (coconut or oil of choice)
- 2-3 cups grated zucchini (use cheese grater and leave skin on)
- 3 tsp vanilla powder (sugar and alcohol free) or vanilla extract
- +/- 1 c. Stevia, sugar, honey, agave, or sweetener of choice
- 1/2 c. apple or cranberry sauce (or add more sugar)
- Optional handful of chopped nuts, chia seeds, flax seeds, dried fruit, choc chips… (get creative and/or clear out the press!)
Preparation
- Pre-heat oven to 190˚C / 350˚F
- Grate the zucchini, then add wet ingredients & sugar
- Mix dry ingredients in another bowl, then slowly mix into wet
- Combine all until smooth
- pour into oiled/lined loaf pans
- Bake for 55-60mins
Tips
This is a hearty snack or breakfast with a spread of butter/ghee or served plain (warm or cold). It will keep unrefrigerated for about 3 days, and a week + in the fridge. Freeze the second loaf for another time!