It’s that great time of year right now when the versatile and delicious zucchini is at its very best. For this reason, I’m dedicating 2 posts with recipes for it, this one for Zucchini bread and the next one for Ratatouille (using zucchini and eggplant amongst other delicious ingredients).
I really like using fresh produce that’s in season as it tastes so great and zucchini’s season runs from June to the end of August. It’s a popular ingredient in Mediterranean cooking, appearing in different forms (roasted, pan-fried, deep-fried in breadcrumbs or gently cooked in dishes such as Ratatouille).
It’s also really popular for a gluten-free or paleo diet. Zucchini’s firm texture lends itself to baking in the case of breads without gluten as well as substituting pasta. Spaghetti can be replaced with spiralized zucchini for those following gluten-free regimes.
Zucchini is a veritable nutrition powerhouse when eaten. As an outstanding source of Manganese and vitamin C, zucchini is a superb source of dietary fiber that will keep your body in the best shape for the long run. It also contains vitamin A, Magnesium, Folate, Potassium, Copper & Phosphorus . The high levels of vitamins A and C delay the beginning of Atherosclerosis (nasty build up of plaque in our body’s arteries) by keeping the cholesterol from oxidizing the body’s blood vessels. See why I’ve dedicated 2 posts to this summer veggie?!
Hey guess what? This is my 100th post since launching the blog in mid June. Can’t believe how quickly the time has flown by. Here’s to the next 100!!
Zucchini Almond Bread
Makes 2 loaves
1 1/2 cups almond flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup grated zucchini, water squeezed out
3 tsp maple syrup
1 banana, mashed
1 tbsp coconut oil, melted
- Pre-heat oven to 350 degrees f and grease two mini bread loaf pans.
- Combine dry ingredients in a small bowl and set aside.
- Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
- Add zucchini and mix until combined.
- Pour dry ingredients into wet and mix until incorporated.
- Pour batter into loaf pans.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Remove from oven and let cool for 5 minutes.
- Transfer bread out of loaf pan and cool on wire rack. I sliced these into fingers to serve as snack but you can cut wider slices too.