Updated: Apr 7
It is not often zucchini is used in a sweet context, but believe it or not, this humble little veggie can absolutely sing in a cake, bread or slice. This recipe encompasses all my favourite ingredients for a truly delicious sweet bread - spices, raisins, nuts and a warm, soft crumb. I love my zucchini bread served warm for breakfast treat or a mid-afternoon snack. However, this diverse recipe can also make a great addition to lunch boxes or even a hero for your brunch on the weekend.
WHAT YOU WILL NEED
2 cups grated zucchini (green and/or yellow)
1/4 cup melted coconut oil
1 1/4 cup coconut sugar, jaggery, raw sugar or brown sugar
2 1/4 cup plain wholemeal or gluten free flour
2 tbs arrowroot powder
A good pinch of Himalayan pink rock salt
2 tsp baking powder
1/2 tsp bi-carb (baking) soda
1 tsp ground cinnamon powder
1/2 tsp ground cardamom powder
1/4 tsp dry ginger powder
1/4 cup almond, coconut or buttermilk
1 cup chopped raisins
1 cup chopped almonds, walnuts or pecans
Take your grated zucchini and through a fine sieve/colander or muslin cloth, squeeze out the excess liquid. This is very important, otherwise your bread will not rise and become dense.
Pre-heat the oven to 175 degrees Celsius and line or lightly grease a loaf tin.
In a large bowl, add the zucchini, oil and sugar. Combine well with a wooden spoon.
Sift all dry ingredients over the top of the zucchini mix and then combine well.
Add the almond milk, raisins, nuts and gently fold into the batter until just combined.
Pour into your prepared loaf tin and spread evenly with the back of your spoon,
Bake for 60 minutes or until golden brown and a skewer comes out clean from the centre.
Take out of the oven and allow to cool for 10 minutes in the tin. Remove and then wait until your bread is just warm.
Serve immediately or store in an airtight container for 2-3 days.
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