Green is Golden (and Delectable!)

Colorado, the harvest of zucchinis is upon us.

I will be the last to complain. Zucchini is one of my most favorite veggies. You can grill it. You can steam it. You can stuff it and saute it and…

make bread with it!

Today was supposed to be a “come-in-for-a-couple-hours” work day, but it turned in to an almost 7 hour day before I knew it. So cooking a big meal was out of the question for tonight. My fix was to bake my zucchinis and spinach and beet tops into a healthy, happy loaf of sweet bread (and a great way to rid my fridge of wilting greens).

I also got a few tasty muffins from the deal. I hear breakfast calling.

The recipe was adapted from here… but I feel like my version is different enough to post.


Too-Good-to-Be-Healthy Zucchini Bread


5 TBS flax seed plus 1/2 cup water, mixed to a paste

2 medium zucchinis, shredded

1 ripe banana, mashed (very ripe is good)

2 cups shredded spinach or beet tops (or other leafy greens)

1/2 cup applesauce, unsweetened

1/2 cup canola oil (or other light oil)

1 1/2 cup evaporated cane sugar

1/s tsp nutmeg

1 tsp cinnamon


Dry Ingredients:

1 1/2 cup all purpose unbleached flour

1 1/2 cup whole wheat flour

1 tsp salt

1 tsp baking powder

2 1/2 tsp baking soda


PREHEAT oven to 350 degrees. In a large bowl, combine the first nine ingredients together until well mixed. In a separate bowl, sift together flours, salt, baking soda and powder. Add slowly to wet ingredients, mixing thoroughly. Fill two bread pans evenly, or (as I did) fill one bread pan, and plop the remaining dough batter into greased muffin tins.

BAKE the muffins for about 30 minutes, and the loaf pans for about 45 minutes or until a toothpick stuck in the center of the loaf comes out cleanly.

Oh… and you can always add CHOCOLATE! A few handfuls of dark chocolate chips make this healthy bread taste way more sinful than it is. I love when that happens.


16 July 2010. Tags: , , , , . colorado, Food and Recipes.

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