Monday, September 9, 2013

Zucchini Flax Bread

I love sneaking healthy foods into my boys treats, and this recipe is a double sneak! Zucchini and Flax Seeds are hiding in this bread, two incredible foods to add to your diet. I don't know about your kiddos, but getting them to gobble up zucchini it not always an easy task, but they sure did gobble up this bread.  :o)



Zucchini, and other varieties of Summer Squash, are rich in powerful antioxidants, which promote healthy immunity, and its concentration of beta-carotene provides anti-inflammatory properties.
Flaxseed is an excellent source of omega-3s! The primary omega-3 fatty acid found in flaxseeds is alpha-linolenic acid, or ALA. The ALA in flaxseed has found to be stable for at least 3 hours of cooking, which makes it available after ground flaxseeds have been added to baked goods like muffins or breads!  Flax is a great source of fiber, and also contains lignans which reduce the risk of cancer.

This recipe is also vegan. Although we are not vegan, I find myself baking a lot of vegan breads, muffins, and cookies. Buying pastured eggs and organic dairy is expensive, and I prefer to save those ingredients for when they are really necessary. If I can make a light and fluffy bread that rises beautifully without an egg, all the better :o) 

Zucchini Flax Bread















Ingredients
  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 unrefined sugar (I used Morena Sugar, could swap out maple syrup)  
  • 1 cup shredded zucchini
  •  1/3 cup olive oil
  •  1/2 cup ground flax seed
  • 1/4 cup almond milk (or other non-dairy milk)
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla
Directions
Preheat the oven to 350°F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, sugar, cinnamon and ginger.
Add the shredded zucchini, oil, flax, almond milk, applesauce and vanilla to the dry ingredients and stir until just combined.
Pour the batter into a 9×5 loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Zucchini Flax Bread

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