© 2019 by Maiah Miller.

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The Fluffiest Zucchini Bread

August 1, 2019

The zucchini bread from my childhood was bursting with fresh zucchini from the garden and it tasted like the yummiest cake-bread ever. It also had plenty of sugar, oil and gluten so I've been on a constant quest to recreate it, but in a healthier and less inflammatory way.

 

 

This may be the best version yet, so I just had to share. It's made with the zucchini from a friend's garden, so maybe garden-fresh zucchini is the real secret ingredient. Grab a zucchini and give this recipe a go: it's the perfect breakfast bread, snack or treat to bring to a friend's house.

 

If you love zucchini as much as I do, check out these five ways to eat zucchini including my zucchini brownies (YUM).

 

I have such a love of zucchini and pretty much any garden-grown produce. Right now I'm limited to lavender, basil and thyme on my small patio, but eventually I'll graduate to a full garden. Or just continue to raid my friend's and family's produce patches!

 

Speaking of zucchini, if you don't have a spiralizer, this is a game changer. Noodles! From Zucchini! So easy! So healthy! Enough said.

 

 

 

 

 

Little ones collecting fresh produce from the garden is the cutest. It's important to me to show my girls where food comes from!

 

Ok now for that amazing recipe I promised....

 

 

The Fluffiest Zucchini Bread

Serves 9 big slices

 

 

Ingredients

 

1/3 cup coconut oil, melted and slightly cooled

1/3 cup maple syrup (or raw honey)

1/2 cup almond milk (I used unsweetened Ripple milk for plant-based protein "milk")

2 free-rage eggs or 2 flax eggs* (note: regular eggs have a better texture)

1 tsp pure vanilla extract

1 tsp maple extract (or extra vanilla but the maple flavor is the wow factor)

1-3/4 cup all purpose gluten-free flour (I used this one and the texture was perfect)

1 tsp cinnamon

1 tsp baking soda

1/4 tsp nutmeg

sprinkle of sea salt

1-1/2 cup grated fresh zucchini

1/3 cup (approx) sesame seeds for topping (raw or toasted)

 

Directions

 

1. Line a loaf pan (or this one for a bunch of cute mini loaves!) with parchment paper and preheat oven to 325F.

2. Whisk all the wet ingredients together well, then add the dry.

3. Fold in zucchini (pat slightly dry with a towel if wet) and pour into prepared pan.

4. Sprinkle liberally with sesame seeds and bake 55-65 min or until an inserted toothpick comes out with just a tiny bit of crumb.

5. Let cool on a wire rack at least 15 minutes before slicing and serving.

 

 

 

 

 

 

 

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