There is nothing that makes me happier than picking fresh produce from my garden. Every summer my father plants an abundance of seeds for various different fruits and vegetables, so that we can prepare a bunch of our favorite summer meals. This year we had an OVERFLOW of zucchini which was amazing because we were able to cook them in so many different ways. I had never made zucchini bread before so I decided that this is the perfect opportunity for that. I was ultimately impressed with how it turned out, although the texture was a little more gooey on the inside. Not necessarily a bad thing though!
Zucchini is a great source of several micronutrients including vitamin A, C, K and B12. It is also high in antioxidants which are beneficial for individuals who experience inflammation.
RECIPE
PREP TIME: 15minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
Ingredients:
· 1 cup gluten free 1:1 flour
· 1 cup of unsweetened cocoa powder
· ½ cup of monk fruit sugar
· 1 tsp baking soda
· 2 chia eggs (2 tbsp chia seeds + 6 tbsp H2O)
· ¼ cup apple sauce
· ¾ cup almond milk (or any dairy free milk)
· 1 tsp vanilla extract
· 1 cup of shredded zucchini
· ½ cup dairy free chocolate chips (optional)
Instructions:
· Preheat over to 350 degrees
· Combine flour, cocoa powder, monk fruit sugar, and baking soda together in a bowl
· Add in chia egg, apple sauce, almond milk, and vanilla à stir thoroughly
· Finally add in the zucchini and stir
· Spray a bread pan with non-stick spray and pour the batter into it
· Bake for 45 minutes until a toothpick inserted into the middle comes out clean (may need an additional 5-10 minutes)
· The inside of the bread will be slightly gooey but that is normal because the zucchini holds so much water
· Store in a tight sealed container on the counter for 3-4 days, or store in freezer for longer
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