Savory Zucchini Bread. I love a great bargain as much as the next person. Recently, while shopping at our local Giant Food grocery store, I came upon a “bulk” package of zucchini squash that was perfectly fine, except for a few scratches here and there. Five zucchini squash for $1.50. Yes, a dollar and fifty cents! What a deal. So what to make with this healthy bounty? Savory Zucchini Bread. Healthy and tasty — what’s not to love about that?
Most zucchini breads are far too sweet for my liking. My healthier recipe offers the taste of the zucchini with a nice spicy nutmeg and citrus undertone. The grated zucchini and coconut oil keep the bread moist. It’s not too sweet so you can use it alongside a cheese tray. It’s very tasty when toasted, too.
Over the years, I’m adding more coconut oil to my recipes. You can buy coconut oil at many grocery stores now. Coconut oil was deemed to be “evil” and bad for you even just a few years ago. Now, many physicians and other health professionals are singing the health benefits of coconut oil. I just happen to like the taste of coconut oil. I think it adds a nice flavor to this recipe! Just melt the coconut oil before using.
Serve my zucchini bread with a slathering of cream cheese. My favorite cream cheese is honey nut!
This recipe makes two loaves. You can freeze the second loaf for a super simple breakfast on a future Saturday morning.
From the kitchen of A Food Lover’s Delight….
Savory Zucchini Bread
2/3 c coconut oil, melted and cooled
2 c grated zucchini
3 t grated orange peel
3 c all-purpose flour
1 c sugar
1 c chopped walnuts
1.5 t baking powder
1 t baking soda
1 t grated nutmeg
1 t salt
1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease two 8.5 x 4.5 loaf pans.
3. Whisk the eggs together in a medium bowl. Add the cooled coconut oil, zucchini, and orange peel to the eggs. Set aside.
4. In a large bowl, stir together the flour, sugar, walnuts, baking powder, baking soda, nutmeg, and salt.
5. Add the wet ingredients to the dry ingredients, stirring until just combined.
6. Divide the batter between the two loaf pans.
7. Bake for 50 – 60 minutes, or until a toothpick inserted in the middle of each loaf comes out clean. Remove pans from oven and let cool on a rack for 10 minutes.
8. Remove loaves from pans, and let cool completely on a rack.
9. Serve warm or at room temperature.
Makes two loaves. Offer with spreadable cream cheese. This zucchini bread goes nicely with an assorted cheese tray.
Variations: Omit the walnuts if you have a nut allergy. Substitute other nuts if you are not a walnut fan. Use regular vegetable oil if you don’t have coconut oil. Use grated lemon peel if you can’t find grated orange peel.
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