recipe: “just one more slice” zucchini bread

Removing all grains from my diet for my health’s sake was a challenge but easily accepted once my body started feeling

my daughter’s breakfast for the first week back at school

better.  There are a few foods, however, I mourn the loss of–an aromatic thin crust pizza loaded with veggies, a warm glazed donut on a winter morning, and sweet breads toasted with a bit of butter or cream cheese (not to be confused with sweetbreads–and no, there will not be a blog post on that one).

I do still make the breads as gifts for friends and breakfast for my daughter.  Without fail, the zucchini bread keeps ’em coming back for more.  It is a moist recipe with a great texture.  I prefer to bake it in small loaf pans, wrap it up and pair it with a jar of jam for a quick “I’m thinking about you” or “Happy Holidays” gift.

Just One More Slice Zucchini Bread

2 tbsp salted butter softened

3 eggs

3/4 cup oil (I use veggie or canola)

1 cup sugar

1/2 cup honey

1 tsp vanilla extract

2 cups grated unpeeled raw zucchini

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 cup nuts, optional

1. Preheat oven to 350F.  Butter and flour one 9×5  or 2 small loaf pans.

2.  Beat eggs, oil, sugar, honey, and vanilla until light and thick (I use a medium speed on my mixer for at least 2 minutes).  On low, beat in zucchini until just blended.

3.  In a small bowl, combine dry ingredients.  You can sift or just whisk around with a fork.  On low, beat dry mixture into wet mixture.  Add nuts if using.

4.  Pour batter into pan(s).  Bake on middle rack in the oven for at least 1 hour 15 min if large pan.  Check at 45 minutes if small pans.

5.  Cool slightly, remove from pans, and cool completely.  I then put them wrapped into my fridge to be used within a week or tightly sealed into the freezer for later.

 

 

3 thoughts on “recipe: “just one more slice” zucchini bread

    1. I was diagnosed with a wheat intolerance last autumn. Once that started clearing out of my system, I realized other grains created the same issues. Now, all I stick to is a little corn (can’t give up the tortilla chips!) a couple of times a week. I feel much better! Plus, after reading Wheat Belly, it changed the way I think about food that’s been genetically modified and what benefit grains do and do not have for our bodies.

      1. i have wheat intolerance too. even a little bit of it causes agony for days…most other grains are fine for me though. i too am worried about all the GMO in our food and plan on growing my own as soon as I get some land :)…but i eat 100% organic bc im in the Siberian mts right now…I dont really trust USDA all that much

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