The beginning of summer brings lots of vegetables. The last few weeks of our Spring CSA have been particularly plentiful. Two of my favorite things are summer squash and zucchini.
Zucchini bread is a great way to use zucchini. This is a healthier version because it uses whole wheat pastry flour and coconut sugar instead of their “white” counterparts.
Feel free to use another kind of sugar. I use the coconut sugar and stevia to sweeten the bread because it has a lower glycemic index than other sweeteners.
Zucchini contains vitamin A, vitamin C, manganese, phosphorus, magnesium, vitamin K, folate, potassium, lutein, beta-carotene. Zucchini is also high in fiber which is also beneficial to cancer prevention. Check out this article on the 8 health benefits of zucchini.
Zucchini Bread Recipe
- 3/4 cup low-fat buttermilk
- 2 large eggs
- 1/2 cup coconut sugar
- 3 teaspoons stevia
- 1/3 cup grape seed oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- ½ cup pecans, chopped
- Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.
- Whisk together the “wet” ingredients in a medium bowl: milk, eggs, sugar, oil and vanilla.
- Stir in zucchini to the wet ingredients.
- Combine the “dry” ingredients: flour, baking powder, cinnamon and salt in a large bowl.
- Stir the wet ingredients into the dry ingredients. Stir in the chocolate chips and nuts until just combined.
- Pour into the greased loaf pan.
- Bake at 350°F until golden brown and a wooden skewer inserted in the center comes out clean. (50 minutes to 1 hour.). Cool 10 minutes in the pan then remove to a wire cooling rack. Let cool for at least 1 hour before slicing.