It is such a thrill for me to find a recipe for a baked good that has vegetables listed in the ingredients. Adding vegetables into gluten free cakes, muffins and breads is the ideal way to indulge my sweet tooth without the guilt, and also a perfect opportunity to sneak more vitamins into my cake-loving 2 year olds diet. Naturally low calorie and a good source of fiber, zucchinis provide essential vitamins A and C, and also add moistness to baked goods. I love starting my day with a fresh slice of this lightly sweetened hearty grain-free zucchini bread (filled with chia, flax and chocolate chips for non-SCD). I also use this recipe for mini muffins as a delicious side dish for a big meal.
Zucchini Breakfast Bread
*Recipe adapted from A Taste of Wellness Zucchini Muffins by Rochel Weiss
2 medium to large zucchini (approximately 3 cups grated zucchini)
1/3 cup canola oil
1/3 cup honey
2 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt.
optional add ins for non-SCD:
1.5 teaspoon mixture chia seeds and or ground flax
1/2 cup chocolate chips
Preheat oven to 325. Use a hand or box grater to coarsely grate zucchini.
In a separate bowl, mix almond flour, cinnamon, baking soda and salt. Add in oil, honey and eggs. Squeeze out excess liquid from grated zucchini and stir into mixture. If not following SCD and using optional add ins: mix in chia/flax and chocolate chips. Line two loaf pans (9.25 by 5.95 by 2.75) with parchment paper or line approximately 36-40 mini muffins. Fill pans with batter 2/3 high, leaving room for muffins to rise. Bake loaves 30 minutes (mini muffins 18-20 minutes) or until toothpick in the middle comes out dry.
Tip: For baking, I prefer buying almond flour from: www.digestivewellness.com