Doesn’t everyone have a favorite recipe for a Zucchini Bread? Well, here is mine. And yes, I will boast that mine is probably healthier than the recipe you’ve got tucked away somewhere. Tastier too!
Rapeseed Oil, and Kefir are my two magical ingredients. Let’s chat a bit about those two.
Made from a flower from the rapeseed fields of England, when it is cold pressed, is lowest in saturated fats, rich in vitamin E and Omega 3 and 6, and has a higher smoke point than our beloved olive oil.
If you thought Canola oil was rapeseed oil, think again. Canola oil has been processed in such a way as to make it cheap. Processed under high heat, with chemicals, making canola oil an oil you will never find in my pantry. Rapeseed oil is now easily purchased on-line.
Kefir In My Bread
A milk product which packs a higher punch in the nutrition department, than yogurt; at about three times the amount of probiotics, which makes it one of your tummy’s best friends!
When baking, I try to incorporate the most nutritional ingredients, simply by swapping the more well-known ingredients (such as butter or low-fat milk) with these.
Zucchini Bread Overflowing In Your Garden!
I mean, zucchinis overflowing in your garden and you have already filled your freezer with enough Ratatouille for the winter months.
Let’s fill that freezer with a bunch of healthy zucchini bread, straight from your garden or farmer’s market, so when winter arrives the healthy sun kissed vitamins from summertime will be hiding in the freezer, waiting for you.
- Sugar – coconut, date or unrefined
- Cold pressed Rapeseed oil
- Lemon juice and zest
- Baking powder
- Baking soda
- Confection sugar – optional for a glaze
- Food processor or box grater
- Mixing bowl
- Measuring cup
- Measuring spoons
- Citrus press
- Loaf pan
- Basting brush
The Healthier Zucchini BreadCourse: BreadCuisine: European
European inspired pure Rapeseed oil, kefir, lots of garden fresh zucchini and two whole lemons, make for a healthier zucchini bread with a lotta zing!
Eggs – 4
Sugar – 1 ½ cup (preferable unrefined sugar, coconut, or date sugar)
Cold Pressed Rapeseed Oil – ½ cup
Kefir – 1 cup
Lemon juice – 2 tbsp
Lemon zest – 1 tsp for the bread, extra for glaze
Grated Zucchini – 2 cups, grated
Flour – 3 ½ cups
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – 1 tsp
Glaze – Optional
Powdered Sugar – 1 ½ cups sifted
Lemon juice – 1 tbsp
- Preheat oven to 350.
- Brush a little oil inside the loaf pan.
- Mix the wet ingredients together with sugar and lemon zest.
- Add the grated zucchini, and slowly incorporate the dry ingredients.
- In prepared baking pans, pour in the batter.
- Bake until tester comes out clean, about 45 – 60 minutes, depending on the pans you use. Cool while you make the Glaze.
- Mix these ingredients well, and drizzle across the top of the baked bread. Garnish with a bit of lemon zest.
- Keeps well in the fridge for about a week or the freezer for several months.