AgeRight Blog

Desserts & Cocktails

Brain Healthy Zucchini Bread

Ingredients

  • 1 ½ CUPS shredded Zucchini, squeezed of excess moisture with a paper towel
  • ½ CUP Honey
  • 2 large Eggs
  • ⅓ CUP unsweetened Vanilla Almond Milk (or substitute with your favorite milk)
  • ⅓ TBSP Vanilla Extract
  • Zest from 1 Orange
  • 2 CUPS Whole Wheat Pastry Flour (or White Whole Wheat Flour)
  • 1 TSP Baking Soda
  • ½ TSP Salt
  • ½ TBSP Ground Cinnamon
  • ¼ TSP Nutmeg
  • ¼ CUP Coconut Oil, melted and cooled (or ⅛ cup Oil and ⅛ cup melted Butter)
  • ½ CUP chopped Walnuts (toasted optional)

Directions

  1. Preheat the oven to 325° F. Spray 8×4 inch loaf pan with cooking spray.
  2. In a large bowl, mix zucchini, honey, eggs, almond milk, vanilla extract and orange zest until smooth.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. (Do not over mix) Next, add in coconut oil and mix again until well combined. Fold in nuts.
  4. Pour into the prepared loaf pans and bake for 45-55 minutes until the tester comes out clean.
  5. Optional add-in: 1 ½ cup semi-sweet dark chocolate chips.

TO MAKE GLUTEN FREE: Use chickpea flour and add an extra ¼  to ⅓ cup of milk to increase moisture.


Yield: 1 loaf

Preparation Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

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