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.
Allergies or Food Sensitivities
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!
Zucchini Bread with Stealth Nutrients Recipe
Ingredients:
2 Eggs
1 cup Brown Sugar, packed
½ cup Oil or Butter ((I usually use half vegetable oil and half butter for the best texture.))
1½ tsp Vanilla Extract
1½ cups Flour
½ cup Walnuts, chopped and ground fine
½ tsp Baking Soda
½ tsp Salt
1½ tsp Cinnamon
½ tsp Matcha Powder
1 tbsp Ground Flax Seed
1 cup Raw Zucchini, shredded
Instructions:
- Preheat oven to 350° F. Grease one loaf pan.
- 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.
- Bake for one hour. (For muffins or mini-muffins, bake at 350° F 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.)
Zucchini Bread with Stealth Nutrients
Ingredients
- 2 Eggs
- 1 cup Brown Sugar, packed
- ½ cup Oil or Butter (I usually use half vegetable oil and half butter for the best texture.)
- 1½ tsp Vanilla Extract
- 1½ cups Flour
- ½ cup Walnuts, chopped and ground fine
- ½ tsp Baking Soda
- ½ tsp Salt
- 1½ tsp Cinnamon
- ½ tsp Matcha Powder
- 1 tbsp Ground Flax Seed
- 1 cup Raw Zucchini, shredded
Instructions
- Preheat oven to 350° F. Grease one loaf pan.
- 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.
- Bake for one hour. (For muffins or mini-muffins, bake at 350° F 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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Meet the Author: Sarah