Zucchini Bread with Stealth Nutrients

The end-of-summer parade of zucchini never seems to end! If you are getting gifts of zucchini from all your friends like I am, you may want to whip up a few loaves of zucchini bread – you can always deliver them back to your friends as a ‘thank you’ for sharing their garden bounty… This recipe is a kid-pleaser, although the first time I made it for them I ‘forgot’ to mention that it contained vegetables…I’m not one to trick my kids into eating more healthfully, but I’m OK with a little omission here and there! This recipe ups the nutrition game with extra antioxidants, Omega-3 fatty acids, and protein from Matcha, ground flax seed, and walnuts. To adjust for allergies or food sensitivities, feel free to substitute gluten-free flour (add in ½ tsp baking powder and ½ tsp xanthan gum if your GF flour doesn’t already include it), omit the nuts, or use all vegetable oil if you want the bread to be dairy-free. To make it more kid-friendly, I grate the zucchini into fine shreds, and grind the walnuts briefly in a food processor. If you want an extra special treat, make the batter into muffins or mini-muffins, and sprinkle a few mini-chocolate chips over the top!

Zucchini Bread with Stealth Nutrients Recipe

Ingredients:

2 Eggs

1 cup Brown Sugar, packed

½ cup Oil or Butter ((I usually use half vegetable oil and half butter for the best texture.))

1½ tsp Vanilla Extract

1½ cups Flour

½ cup Walnuts, chopped and ground fine

½ tsp Baking Soda

½ tsp Salt

1½ tsp Cinnamon

½ tsp Matcha Powder

1 tbsp Ground Flax Seed

1 cup Raw Zucchini, shredded

Instructions:

  1. Preheat oven to 350° F. Grease one loaf pan.

  2. Combine eggs, sugar, oil/butter, and vanilla, until smooth. In a separate bowl, stir together flour, baking soda, salt, cinnamon, matcha, flax meal, and nuts (if using). Stir in the egg mixture until completely combined, then fold in the grated zucchini.

  3. Bake for one hour. (For muffins or mini-muffins, bake at 350° F until well-browned, and a wooden toothpick stuck into the middle of the muffin comes out clean – about 20 – 25 minutes, but ovens vary, so check frequently.)

Zucchini Bread with Stealth Nutrients

SarahSarah
A great way to use up that abundance of zucchini that comes at the end of the summer. This bread is ups the nutrition game with extra antioxidants, Omega-3 fatty acids, and protein from Matcha, ground flax seed, and walnuts.
Course Breakfast, Snack
Cuisine American
Servings 1 Loaf

Ingredients
  

  • 2 Eggs
  • 1 cup Brown Sugar, packed
  • ½ cup Oil or Butter (I usually use half vegetable oil and half butter for the best texture.)
  • tsp Vanilla Extract
  • cups Flour
  • ½ cup Walnuts, chopped and ground fine
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • tsp Cinnamon
  • ½ tsp Matcha Powder
  • 1 tbsp Ground Flax Seed
  • 1 cup Raw Zucchini, shredded

Instructions
 

  • Preheat oven to 350° F. Grease one loaf pan.
  • Combine eggs, sugar, oil/butter, and vanilla, until smooth. In a separate bowl, stir together flour, baking soda, salt, cinnamon, matcha, flax meal, and nuts (if using). Stir in the egg mixture until completely combined, then fold in the grated zucchini.
  • Bake for one hour. (For muffins or mini-muffins, bake at 350° F until well-browned, and a wooden toothpick stuck into the middle of the muffin comes out clean – about 20 – 25 minutes, but ovens vary, so check frequently.)
Keyword Matcha, Zucchini Bread

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