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April 25 is National Zucchini Bread Day
Many explorers who came to the Americas brought back what they considered strange foods, including ‘the zucchini’. Zucchini eventually found its way to Italy where it was named zucchino. Native Americans referred to zucchini as “something eaten raw.”
Today, we all know this low-cal vitamin- and mineral-packed veggie also tastes great cooked, especially in bread.
To transform your favorite zucchini bread recipe into an even more nutrient-rich bread that tastes great:
Replace ½ to all of the flour with whole wheat pastry flour.
Cut the sugar by as much as 1/3 (ex. If a recipe calls for 1 cup, use 2/3 cup).
To reduce calories: Replace ½ of the oil with unsweetened applesauce.
Add ½ cup cocoa for an antioxidant boost (and yummy chocolate flavor!).
Add Omega-3 rich finely chopped walnuts – toast them to enrich flavor.
For a vegan option, try using chia seeds in place of the eggs: 1 tbsp. chia seed + 3 tbsp. water = 1 egg. Bonus: Omega-3’s, fiber and antioxidants!
Serve with almond butter or peanut butter for a protein boost.
Hungry anyone? Try this recipe: http://www.harmonsgrocery.com/recipes/banana-zucchini-bread