Healthy Mama Magazine Issue 7 - January 2015 | Page 25

E

Y FRE
DAIR

GOODNESS

SUPER FO

bread? oh
zucchini

OD

. i think so!
.

ZUCCHINI HONEY BREAD
By Ana Sandee from Colorful Foodie | Makes 2 loaves, Serves 12
DRY:

WET:
2-3 medium sized zucchinis

3 cups flour (or I used 2 cups whole wheat flour + ½ cup

(summer squash), shredded

ground flaxseed + ½ cup almond meal)

& well drained

1 teaspoon sea salt

3 eggs

1 teaspoon baking soda

3 tablespoons vanilla

¼ teaspoon baking powder

1 cup agave, coconut nectar

3 teaspoons cinnamon (or more if you love it like me)

or honey (or a mix of all 3)

½ cup walnuts (optional but I love it)

¹⁄³ cup coconut oil

1    Preheat oven to 325°F/160°C.
2    Grease 2 loaf pans or line with baking paper (can do just one, but I find it cooks
through faster if divided).
3    Combine eggs, sweetener, vanilla and mix well. Add zucchinis.
4    Mix dry ingredients and combine it with wet ingredients. Stir in chopped nuts.
5    Pour into bread/cake pans and bake for around 35 minutes, might be more or
less depending on your oven but will be ready when toothpick comes out clean.

Make your own

Nut Butter Drizzle:
choose your fave nut butter
(try a few tablespoons of
hazelnut or almond), gently
heat it, add a tablespoon of
coconut oil and drizzle over
your bread. If you want to
be really cheeky, add a
little sweetener too!

6    I drizzled nut butter over the top...mmm!

MAG
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