Health Blog: Stressed Desserts

Stressed Desserts: Easy Zucchini Bread recipe

This zucchini bread recipe is really easy to make, and you can eat it throughout the week as a quick healthy treat. Feel free to substitute the zucchini for any of your favourite root vegetables such as carrots or squashes.

Zucchini Bread

Ingredients

  • 1/2 cup (4 ounces, or 1 stick) organic butter, softened
  • 1 cup unrefined organic brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated zucchini (about 3 medium zucchini)
  • 3 cupsĀ all-purposeĀ gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg

Directions

  1. Place an oven rack in the middle position, and preheat the oven to 350F/175C.
  2. Prepare your loaf pans: line the pans with parchment paper, or butter them and dust them with flour.
  3. If adding in nuts/etc., combine them in a bowl and set aside.
  4. In a separate bowl, whisk together the flour, baking soda and powder, salt, and spices and set that aside as well.
  5. In a large bowl, cream together the butter and sugar until light and fluffy.
  6. Add the eggs one at a time, beating well and scraping down the bowl after each addition.
  7. Add the vanilla extract and mix well; then add the zucchini and stir until everything is combined.
  8. Add the flour mixture in two additions, stirring only until just combined; again, if using them, gently fold in dried fruit, nuts, and crystallized ginger.
  9. Divide the batter equally among the pans, and use a spatula to smooth it out a bit. Place the pans on a baking sheet for easy maneuvering.
  10. Bake for about 40-45 minutes for regular loaves, or 30-35 minutes for small loaves. They are done when a toothpick inserted into the center comes out with moist crumbs attached, or even a bit of almost-done batter.
  11. Cool the loaves in their pans for about 10 minutes, then turn out onto a rack to finish cooling.

Notes

  • A food processor, fitted with the grating blade, makes wonderfully quick work of grating zucchini.
  • Vary the fruit, nut, etc. combination as much as you like, perhaps staying close to the rough guideline of about 2 cups total additions.
  • Keep a close eye on it as it bakes; the loaves will be dry if you overbake them, so err on the side of underbaking for a nice, moist cake.

Substitutions & Additions

  • Replace the eggs with xanthan gum
  • Replace the brown sugar with agave
  • Replace butter with earth balance butter spread
  • Add 3/4 cup each of your favourite nuts (pecans and walnuts work great), raisins, dried cranberries, chocolate chips, a medium carrot (grated), or a 1/2 cup crystallized ginger to the batter for more sweetness
  • To really give yourself a treat, slather on some cream cheese icing for an additional indulgence!

Makes 2 4×8-inch loaves, or 4-6 mini loaves

Stephanie
xoxo

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