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Perfect-for-Summer Zucchini Bread

Posted Jul 18 2011 9:00pm

On Saturday I participated in the Winking Lizard “A Shot in the Dark” 4-miler . But not before I did this.


It was HOT! Like 83 degrees and sunny — perfect day to spend at the beach!

The race didn’t start until 5:05, so I had all day to be a sunbunny. Luckily for me, I live only 15 minutes from Lake Erie. I laid out, went swimming, read To Kill A Mockingbird (for some reason I never read this in middle or high school) and listened to the audiobook of Tina Fey’s Bossypants (so funny!). Did I mention I love weekends?

And then there was the race. I’ve never run a 4-miler before, so I had a goal in mind, but with the heat and the sun, I wasn’t sure I would accomplish it. Well let me tell you — I blew it out of the water! I finished in 36:06, which is about a 9:02 mile — so good for me! Plus, the race itself was just awesome, with some great views of the city.

After a great finish, nothing could shake my confidence for my five-mile run this morning. And I’m really glad I had such a great run, because that’s about the only good thing that happened today. It was a rough Monday.

Know what else I did this weekend? Don’t guess — I’ll just tell you. I did some gluten-free baking and made THE BEST zucchini bread ever.

Moist, flavorful, a little sweet but not too much. Just amazing. Don’t be alarmed by the long ingredients list — it’s totally worth it!

Perfect-for-Summer Zucchini Bread

Makes one loaf

  • 1 c. gluten-free flour (I used Hodgson Mill)
  • 1/4 c. buckwheat flour
  • 2 tbsp. milled flaxseed
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 c. sugar
  • 1/4 c. packed brown sugar
  • 1 tsp. vanilla extract
  • 1/4 c. unsweetened applesauce
  • 1/4 c. canola oil
  • 1 egg + 1 egg white
  • 1/2 c. chopped walnuts
  • 1 large zucchini

Preheat oven for 325 degrees. Peel and grate or shred zucchini; set aside in a bowl to let drain. In a large bowl, mix dry ingredients except sugar. In a separate bowl, beat sugar, eggs, vanilla, applesauce and oil. Pour wet ingredients over dry and stir gently. Add zucchini (drained) and walnuts and stir until combined. Pour into greased bread pan and bake for 50-60 minutes, until the top is brown.

The best part is that this bread keeps so well, in the fridge or in the freezer. Please, make this!


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