Eating baked goods satisfies a craving that no other food does: something sweet to accompany your coffee or provide the final flourish to your dinner.
Finding healthy alternatives to common baking ingredients has become much easier in recent years, with innovative cooks finding new ways to use nutritious ingredients.
Zucchini is a prolific squash. At the end of the summer, you may find yourself with more from your garden than you can possibly eat before they become mushy. Once baked, you can freeze the bread to enjoy a delicious sweet treat long after the first snow has fallen.
Rich in vitamin A (in the form of beta carotene) for your vision and cartilage, many studies have found that carotenoids reduce the risk of breast cancer. Zucchini will not only help keep you regular, but will lower the risk of digestion issues like constipation, hemorrhoids, and even colon cancer!
Speaking of cancer, zucchini contains another nutrient that is known to contribute to preventing cancer. Specifically, it contains flavonoid compounds that fight free radicals in the body. Zucchini protects more than just your colon.
One study included zucchini along with a number of other foods like avocados, cabbage, and cauliflower, and found that women who increased their intake of those foods had a significantly lower risk of mouth, throat, and stomach cancers!
Zucchini is low in calories and an excellent source of dietary fiber. It is known that fiber is necessary for efficient digestion and it helps protect against various forms of cancer and heart disease.
High anti-oxidant, mineral, B-complex, and vitamin C content top off the list of zucchini’s long list of health benefits.
Of special note is zucchini’s potassium content—an essential mineral that moderates blood pressure
Zucchini as a Healthy Baking Substitute
Numerous individuals as of now utilize zucchini as a part of a very much adjusted supper, yet preparing with zucchini is turning out to be increasingly well known! Once you’ve attempted it, it’s difficult to turn back. Here’s the reason I cherish utilizing zucchini as a preparing substitute:
– Adds dampness to formulas (bye-bye, dry heated products!)
– Easily add more veggies to your day by day diet
– Up your fiber admission
– Very low calories, however filling (hi, bread for weight reduction)
– Cheap sans gluten elective
– Lets you heat without the irritation!
How To Make Gluten-Free Chocolate Zucchini Bread
– 1 cup zucchini, shredded
– Chocolate hazelnut butter blend (don’t use Nutella—use a non-dairy, low sugar spread or make your own—it’s easy)
– 2 large eggs
– 2 tablespoons pure maple syrup
– 1 tablespoon pure vanilla
– 1 teaspoon apple cider vinegar (raw, unfiltered, organic)
– ½ teaspoon baking soda
– Pinch of sea salt
1. Preheat oven to 400° F.
2. Shred zucchini into a bowl and allow it to rest while you prepare the rest of the ingredients.
3. Combine hazelnut butter, eggs, maple syrup, vanilla, and sea salt until smooth.
4. Add baking soda and apple cider vinegar and mix well.
5. Drain the liquid from the shredded zucchini, pressing slightly. Add zucchini to batter and stir until well blended.
6. Scoop batter into greased loaf pan(s) and bake: 35-50 minutes for one large loaf pan or 24-28 minutes for 2 small loaf pans. It’s done when a toothpick inserted into the middle comes out clean.
7. Allow to cool for 10 minutes before removing from pan. Enjoy!