Zucchini Bread with Stealth Nutrients


The end-of-summer parade of zucchini never seems to end! If you are getting gifts of zucchini from all your friends like I am, you may want to whip up a few loaves of zucchini bread – you can always deliver them back to your friends as a ‘thank you’ for sharing their garden bounty…

This recipe is a kid-pleaser, although the first time I made it for them I ‘forgot’ to mention that it contained vegetables…I’m not one to trick my kids into eating more healthfully, but I’m OK with a little omission here and there! This recipe ups the nutrition game with extra antioxidants, Omega-3 fatty acids, and protein from Matcha, ground flax seed, and walnuts. To adjust for allergies or food sensitivities, feel free to substitute gluten-free flour (add in ½ tsp baking powder and ½ tsp xanthan gum if your GF flour doesn’t already include it), omit the nuts, or use all vegetable oil if you want the bread to be dairy-free. To make it more kid-friendly, I grate the zucchini into fine shreds, and grind the walnuts briefly in a food processor. If you want an extra special treat, make the batter into muffins or mini-muffins, and sprinkle a few mini-chocolate chips over the top!

Ingredients

  • 2 eggs
  • 1 cup packed brown sugar
  • ½ cup oil or butter (I usually use half vegetable oil and half butter for the best texture)
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • ½ cup walnuts, chopped or ground fine
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp Matcha
  • 1 Tb ground flax seed
  • 1 cup shredded raw zucchini
  1. Combine eggs, sugar, oil/butter, and vanilla, until smooth. In a separate bowl, stir together flour, baking soda, salt, cinnamon, matcha, flax meal, and nuts (if using). Stir in the egg mixture until completely combined, then fold in the grated zucchini.
  2. Bake in a greased loaf pan at 350 degrees for one hour. (For muffins or mini-muffins, bake at 350 until well-browned, and a wooden toothpick stuck into the middle of the muffin comes out clean – about 20 – 25 minutes, but ovens vary, so check frequently.)

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