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Zucchini: The Versatile Vegetable

September 13, 2016

As summer winds down, it seems an appropriate time to highlight the star of summer recipes, zucchini. If you haven't planted and harvested it yourself, you most likely have a neighbor, brother, mother, acquaintance, or even a random stranger trying to pawn off their over abundance of this versatile vegetable on you!

 

So what do you do with so much zucchini? Blend it, bake it, sauté it, or slow cook it! For today's recipe we will focus on baking! So without further ado, fire up the oven for this delicious Zucchini Bread!

 

Ingredients:

 

•1 ¼ cup almond meal plus 6 Tbsp. coconut flour
•1/4 cup honey or pure maple syrup
• 1 tsp. baking powder
•1 tsp. baking soda
•1/2 tsp. salt
•2 tsp. ground cinnamon
•1/2 tsp. ground nutmeg
•3 eggs
•1/2 cup unsweetened applesauce, or mashed banana
•2 tsp. vanilla extract
•1 tsp. molasses
•1 1/2 cups grated zucchini
•4-6 Tbsp. unsweetened almond milk

 

Preparation:

Preheat oven to 350 degrees and generously grease an 8X4 loaf pan. 

In a large bowl, stir together the flour, sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg. 


Add in the eggs, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform. 

 
Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean. 

 

Let cool before cutting into slices. Enjoy!

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