Articles,  Nutrition and Food,  Recipes

Indulgences Are Best Homemade…For Example, Zucchini Bread!

Okay, so I work in nutrition and preach a healthy lifestyle…but let me be honest, I am human. And I like baked goods. When I say I like baked goods, I mean HOME baked goods. Not Hostess cupcakes, or Keebler Elves cookies, or pastries from the grocery store, the kind of stuff someone had to look at a recipe and create.

I am posting this recipe for zucchini bread for anyone who likes to indulge and knows that indulgences are good, especially in moderation. If you bake this bread, I hope you share it with a loved ones and close friends…maybe with a scoop of real vanilla ice cream, or soy or coconut ice cream if you choose, or with some cut up, seasonal fresh fruit. And if you are concerned about the flour, you can always try to make it with almond flour instead of white or wheat. You can always use egg whites instead of eggs, honey instead of sugar and you can certainly use coconut oil instead of vegetable oil and add flaxseeds (which I did, but still used some oil). There are always substitutions, but there is also just the good old real recipe…which is pretty amazing when you share it.

HOMEMADE ZUCCHINI BREAD

Image

1.5  cups all-purpose flour

1.5 cups wheat flour

1 teaspoon baking soda

2 eggs and 2 egg whites

.5 cup vegetable oil

4 tbsp. flaxseed meal

2 cups grated zucchini

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Facebook
Twitter
Instagram