NJBC Eats: Zucchini Bread
It’s that time of year again, when home gardens and farmer’s markets are bursting with zucchini and yellow squash. There are so many ways to use these two veggies including grilling, making zoodles and my favorite - zucchini bread. Traditionally high in refined flour and sugar, most zucchini breads wouldn’t make the cut as a staple in my house. My made-over version is packed with protein, fiber and is completely grain free making it a low-carb recipe too! To keep it low sugar, I use fruit and a small amount of maple syrup to sweeten. It’s delicious on its own or topped with nut butter for even more staying power.
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ cup unflavored collagen powder
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs, room temperature
- ½ cup unsweetened applesauce
- ½ cup mashed ripe (or very ripe) banana
- 2 Tbsp pure maple syrup
- 1 Tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1 ½ cups grated zucchini or yellow squash, thoroughly squeeze out liquid after grating
- ½ cup chopped pecans, walnuts or other nut
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a large loaf pan or 6-8 small loaf pans by spraying with cooking spray and lining the center with a strip of parchment paper.
- Add all dry ingredients to a bowl and mix to combine.
- In a separate bowl mix together eggs, applesauce, mashed banana, maple syrup, apple cider vinegar and vanilla extract. Be sure to remove all water from zucchini by squeezing in a clean cloth or towel and add to wet ingredients. Stir to combine.
- In 2-3 additions, add dry ingredients to wet ingredients and stir after each addition until just combined. Do not overmix. Fold in nuts, if using.
- Pour or scoop batter into prepared pan(s). Bake for 50-60 minutes for a large pan or 25-30 for smaller pans until a toothpick comes out clean. Slice and enjoy.