Memorial Day weekend is here which is usually the kick off to a fun-filled Summer. Due to the current state of our country, things will look a little different this year. So, I’ve decided to focus on the food! As usual right?? There are so many fresh fruits and vegetables that become more readily available and are especially delicious when in season. So, this summer is all about what’s seasonal.
One of my absolute favorite things to cook and bake with in the Summer is zucchini. It’s so fresh, so cheap and easy to find and so very versatile. On top of all that, this fruit (yes, fruit!) is also a powerful healer, is full of essential and beneficial vitamins and minerals and is full of fiber (my favorite for flushing out your system)! Zucchini consumption has been linked with improved digestion, the slowing of aging, and healthy hearts and healthy circulation. And, I love to share with my clients that I refer to zucchini as a “free food” as it has virtually no calories, zero fat, no cholesterol, and is full of water. A while back, I went into lots more detail about the health benefits of zucchini on my blog. If you missed that, you can check it out here. It even includes another awesome zucchini recipe!
Today is all about Zucchini Bread. This in season staple in our house is one that I make all Summer long. It’s great for breakfast or dessert and is delicious while being healthy and guilt free!
I hope you are all finding something positive to focus on these days. Delicious, nutritious, healthy food will always be happy distraction for me. I feel lucky to be able to share it with all of you. Xx Janine
Janine’s Seasonal Sensational Zucchini Bread
1 1/2 cups shredded zucchini: about 2 small – squeeze all the water out as best as you can
2 teaspoons vanilla extract
1 large egg – organic if you can get
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1/2 cup coconut sugar or light brown sugar
1 cup almond flour
1/2 cup oat flour or white whole wheat flour or spelt flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 teaspoon Cinnamon
1 cup semi-sweet chocolate chip or dark chocolate chips (optional)
Preheat oven to 350 degrees. Line loaf pan with parchment paper.
Peel your zucchini, shred it into a colander and squeeze out all excess water. Set aside.
Mix all the wet ingredients in a large bowl – along with the chocolate chips.
Mix all the dry ingredients together in a large bowl.
Gently mix the wet ingredients into the dry ingredients until all ingredients are combined.
Pour the mixture into the greased loaf pan and bake for 55-60 minutes. Check the bread with a toothpick – it should come out dry with no batter on it.
Wait until it cools and enjoy!