Best Zucchini Bread Recipe
Each summer I plant a garden. When I moved back to Michigan in 2016, I had the perfect little space to plant a few zucchini plants, tomatoes, green peppers and eggplant. Although it’s two years later, my garden keeps growing, unintended though it may be, twice the size I began with. At the beginning of planting season, I thought a little 10 by 10 patch of freshly tilled soil would do the trick this year. Not!
What happened? Well, seeds I planted last year took hold and grew along with this year’s plants. Needless to say, I now have vegetable jungle on that tiny plot of land. To make matters worse, my two dogs whom I love dearly, chase rabbits and voles around the backyard. It’s become their favorite pass-time. Since these animals are so small, they tend to gravitate toward my garden jungle to take cover and hide. Well, that’s not going to deter Abby, my pit bull. She always finds her, shall we say, vole. Last week was no exception. Abby chased and sniffed and found a way through the small fence we put up, and in the process trampled all my tomato plants. I planted roma tomatoes this year because homemade tomato sauce was on the agenda. I brought inside a lot of green tomatoes to ripen as my son and I gathered and separated the plants to keep them off the ground so the rest of the tomatoes wouldn’t rot.
I bought one zucchini plant this year, however, three more popped up, two squash and another zucchini. I had to do something with the zucchini and squash. I gave some to friends, grated and froze some and made my first batch of zucchini bread. The recipe is below. I modified the recipe so the carb count would be lower than ordinary zucchini bread. I used regular flour so I would not sabotage the taste. Almond flour does not rise as well as regular flour and the texture is different. The recipe I made was very moist which can be attributed to the applesauce.
Don’t be afraid to experiment using different ingredients. For instance, not all nuts are the same, some are higher in protein than others or have less or more carbs. If you like Almond flour, go for it.
Zucchini Bread Ingredients
Makes 3 loaves
- 4 cups Zucchini, fresh
- 3 Eggs
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 1/2 tsp Cinnamon
- 3 3/16 cups Flour
- 1 tsp Himalayan pink salt
- 2 tsp Vanilla extract
- 1 cup of sugar free applesauce
- 1 Cup of Coconut oil
- 1 Cup of Walnuts (crushed)
- Preheat oven to 375 degrees, grease bread loaf pans or 2 larger loaf pans. (I chose the two larger pans because I like my loafs thick)
- Sift the dry ingredients together. Beat the eggs and add all ingredients together until well combined.
- Once it is well combined pour into 2 to 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
The reason I chose Organic Coconut Palm Sugar is because of the health benefits as well as the carb content. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanin, and antioxidants. Also, it adds a carmelized flavor to the bread which gave it a different taste. When it comes to cooking, I replaced regular oils with coconut oil. Coconut oil has been categorized as a “super food” and along with the fatty acids combination which are beneficial health-wise, it also increases fat loss and brain function. We could all use a little more brain function during the day. 😆
Eating healthy may require a lot of food research, but I guarantee that in the long run it’s worth the effort. I thought I was eating healthy, and then I did the math. I discovered I am a carb hound. I wasn’t fueling my body with the proper nutrients, increasing my chance of stroke and/or heart attack. I felt sluggish every day, my legs felt like lead. Does that mean you have to cut out all carbs? Absolutely not! Just be aware of what you are putting into your body and how your body reacts to the foods you eat. You will feel better and have mental clarity throughout your day.
This week I’m going to the farmer’s market to get a head start on making my homemade tomato sauce. There’s nothing like that fresh tomato taste in the middle of winter.