Giant Zucchini Bread
Summertime is popular for many reasons. The skies are full of sunshine and blue and absorbing that extra Vitamin D does something magical for our mood. Favorite activities include going to the beach, swimming, riding bikes, throwing backyard parties, and of course, gardening.
Recently, the private chef that works for my husband’s workplace offered me a gigantic zucchini from her personal garden.
Zucchini is everywhere during the warmer months, and it actually packs a pretty good nutritional punch. Did you know that a medium sized zucchini has over 50 percent of your daily vitamin C needs? Other benefits include a generous percentage of potassium, a good source of fiber and anti-inflammatory properties that can help with a number of health problems.
One of the easiest things to make with zucchini is bread. Give this delicious recipe a try and and you’ll want to whip up a loaf every week. This recipe is gluten free and vegan. Enjoy!
2 ½ cups rolled oats (use gluten free oats if needed)
1 cup mashed banana
1 cup finely grated zucchini (squeeze out liquid in cheesecloth or nut milk bag)
1 tsp baking soda
½ tsp cinnamon
¾ tsp baking powder
¾ tsp salt
1 ½ tsp pure vanilla extract
⅓ cup nut milk of choice
½ cup pure maple syrup
1 and ½ tbsp white vinegar
optional ½ cup chocolate chips
1. Preheat oven to 350 F. Grease a 9x5 loaf pan including the sides. Coconut oil works well.
2. Blend the oats until a fine powder forms.
3. In a large bowl mash the banana with a fork and then add in all remaining ingredients except chocolate chips. Mix and fold well. Using your hands is ok too.
4. Stir in chips, if using. I highly recommend using!
5. Pour batter in pan and bake for 35 minutes.
6. After 35 minutes, turn off, but leave bread in oven with door closed for another 10 minutes.
7. Remove from oven, let cool, and use a knife to go around sides. Carefully turn loaf over and gently shimmy it out of pan.
Jackie Batruch is the Brooklyn-based founder of Roots Of Balance.To learn more about Batruch and her adventures with sports and food, follow her on Instagram and Twitter @rootsofbalance.