|Orange zest is the key ingredient in this zucchini recipe.|
Each serving provides over 300 mg of omega-3!
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And the Zucchini Keeps Coming
Believe it or not, I'm still enjoying my zucchini. Especially the kind that I'm growing this year. It's an heirloom Italian zucchini with light green ridges. If I pick them when they are 6 to 8 inches long, they are the best I've ever eaten. Unfortunately the plant has enormous leaves that are good at hiding the zucchini until they get way too big. My grandson loves to hunt for veggies and uncovered this one that was successfully hiding.
|Matisse, the veggie hunter!|
I was about to make banana bread when Matisse reminded me that he was allergic to bananas which are unfortunately one of his favorite foods. But he suggested that we make zucchini bread instead. Then my daughter gave me the idea of adding some grated orange peel to the recipe. The results were wonderful! (By the way, I didn't use the monster zucchini. I used a much smaller one otherwise the zucchini would have been far too watery.)
Because this is a vegan recipe which substitutes flax eggs for chicken eggs, it supplies a nice shot of omega-3 fatty acid. And did you know that zucchini have a higher omega-3 content than omega-6 providing 58 mg of omega-3 and 35 mg of omega-6 in each chopped cup.
Great for Breakfast
This zucchini bread or muffin recipe is great for breakfast, dessert, or for a nice snack.
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Zucchini Orange Bread or Muffins
[makes 12 servings]
Requires loaf pan or 12 muffin tins
Best with an electric hand beater
Earth Balance to grease pan
2 tablespoons finely ground flaxseed
6 tablespoons water
2 cups King Arthur white whole wheat flour
1 tablespoon powdered stevia extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated zucchini
1/4 cup extra virgin olive oil
1/3 cup organic cane sugar
1/3 cup applesauce
1 tablespoon vanilla
1 teaspoon grated orange zest
Preheat the oven to 350 degrees F. Grease a loaf pan or muffin tins.
Prepare the flax eggs by mixing the flaxseed with 6 tablespoons of water. Beat well until gooey and set aside.
In a large bowl, mix the flour, powdered stevia, baking powder, baking soda, and salt.
Squeeze the water out of the grated zucchini and place in the bowl. Using an electric hand beater, mix the zucchini into the flour mixture.
|After grating the zucchini, squeeze the water out of it.|
In a smaller bowl, blend the olive oil, sugar, applesauce, vanilla, and orange zest. Add the flax egg and blend until smooth.
Add the wet ingredients to the dry ingredients and blend with the beater until combined.
Place in the loaf pan or muffin tins. Bake until golden and when a toothpick inserted in the middle comes out clean, about 55 to 60 minutes for the bread and 20 to 25 minutes for the muffins.
|Zucchini Orange Bread|
|Zucchini Orange Muffins|
Cool the bread for 15 minutes (the muffins for 10) and remove from the pan. Serve the muffins warm but let the bread cool a bit so that it is easier to slice. Serve and enjoy!