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Yummy Zucchini Quinoa Bread




There is nothing like zucchini bread! I enjoy sinking my teeth into a slice with a nice hot cup of coffee. Yum Yum! But how does one enjoy zucchini bread when your on a health journey and giving up sugar amongst other things? Well, I did some research on making it from scratch and came up with my very own recipe! I can't wait to try it!



The traditional bread has regular milk, eggs, white sugar, brown sugar, canola oil, and wheat flour to name a few. I took out all those ingredients and replaced it with much filling and healthier ingredient choices. I hope you enjoy this recipe as much as I do. Matter of fact, I believe everyone should make this recipe and try it. Its good to get outside of your comfort zone and try something new. You may just shock yourself and find out it tastes just the same but more filling. Plus, not to mention we are bringing our buff back right? We will have to make some changes in out nutrition as we go along our journey.

This recipe makes approximately 10 servings, and it is good for 2 weeks if a zip lock bag. If you freeze it this is good for 90 days. 

Ingredients:

  • 2 cups zucchini, shredded
  • 2 cups quinoa, uncooked
  • 1 cup gluten-free flour (I used gluten-free oats)
  • 3/4 cup Organic coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon  
  • 1/4 tsp Himalayan pink salt
  • 2 cups almond milk or alternative
  • 3 Tbsp coconut oil, room temperature 
  • 1 tsp vanilla extract 
  • 1 Tbsp apple cider (Bragg's)
  • 1/2 cup raw pecans (optional)

Instructions:

  1. Preheat oven to 400 degrees F, and grease a bread pan with coconut oil or alternative, and set aside. 
  2. First, take out your food processor and use the cheese grader to shred your freshly prepped zucchini. Place zucchini in a clean bowl, and set aside. Rinse out your food processor.
  3. In a blender, pour in your dry ingredients quinoa, gluten-free flour (oats), coconut sugar, baking soda, baking powder, cinnamon, and salt. Blend for a few minutes until everything is blended and the quinoa is a fine flour. 
  4. You can continue to use the blender or use a food processor for this next step. Pour your flour from the blender and into the food processor. Now add all the liquid ingredients: almond milk (or alternative), coconut oil, vanilla extract, and vinegar. Blend again for a few minutes, and then add shredded zucchini. Then blend for another few minutes until everything is blended together.  
  5. Before transferring your bread batter into the baking dish. You need to add your chunky pecans and stir them around the batter. 
  6. Now transfer your bread batter into your prepared bread tin for baking. If you would like to dress the top or your bread this is the time to do so. I mixed 2 teaspoons of coconut sugar with 1 teaspoon of cinnamon in a small glass. Mixed together. Then sprinkle over top of your bread. Take a butter knife and swirl it around the top making a pretty design. Set the knife aside. 
  7. Before sticking your bread in the oven cover it with parchment paper so the top of the bread does not burn. Bake for 30 minutes.
  8. When the timer goes off remove the parchment paper and continue to cook for another 30 minutes. 
  9. Once it is done baking let it cook for about 1 hour before slicing the bread. This is a must because your bread is still conforming while it is cooling. You can leave the bread in the pan to cool or for faster cooling remove the bread carefully onto a plate. 
  10. Once cooled you can store your bread in a zip lock bag for 2 weeks or freeze it up to 3 months if you desire. I like my bread fresh so I just bake it when I need it with my food prep, and this week its a different bread.

Post a COMMENT if you enjoyed this recipe! 8-) 


Author: Cari Minch

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