Zuchinni Bread
I am loving this sweet, yet still healthy and light bread.
This is where I made the bread – in the gorgeous Dandenong Range outside of Melbourne, Australia.
When I set out to make my zuchinni bread I selected ingredients known to be more cooling and balancing for Pitta – given that it’s my primary dosha. For example, I substituted maple syrup for sugar and used eggs without the yolks preferring ingredients that are less heating. I also chose to use sunflower seeds instead of walnuts for the same reason.
I went back and forth on whether to add in the chocolate bits as they increase the heat of the body and aggravate Pitta, but eventually opted for them. In the summer months you may opt for dates instead of chocolate for a more Pitta-friendly recipe (see recipe below).
After it comes out of the oven, transfer to a wire rack to cool.
We enjoyed our bread toasted with a bit of ghee smeared on top.
1 cup extra virgin olive oil (EVOO)
½ cup maple syrup
2 cups grated zuchinni
2 teaspoons vanilla extract
1 cup spelt flour
1 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon salt
½ cup sunflower seeds
¼ cup chopped dates
½ teaspoon baking powder
1 teaspoon baking soda
Using EVOO or ghee, grease two 8×4 inch bread pans. Alternately, grease 24 muffin cups or use paper liners.
In a large mixing bowl, whisk together the eggs, oil, vanilla and maple syrup. Then mix in the zucchini.
In a separate bowl combine flour, cinnamon, baking powder, baking soda, and salt.
Stir dry ingredients into the egg mixture. Then stir in and chopped dates. Divide the batter into greased pans.
Bake loaves for 50-60 minutes or until a toothpick inserted into the middle comes out clean. Muffins will bake in approximately 20 to 25 minutes.
Yield: 2 loaves or 20-24 muffins
 |
Also recommended |
 |
In moderation due to the heaviness of the wheat. |
4 Comments
LEAVE A COMMENT
This is a quick and easy green bean salad that features some crunchy fun toppings and a decadent creamy coconut sauce. I've enjoyed making different renditions of it through the holidays including... Read More
When you join a Community Supported Agriculture (CSA) farm share there is some inherent risk. You are at the mercy of the weather, the soil and seed quality, the bugs and other predators, not... Read More
Smooth and tasty, this creamy delicious soup is both hardy and sweet. Made with fennel, carrots, and leek plus warming spices and satisfying coconut milk it is half soup/half dessert by the time you... Read More
As usual, photos are simply superb! I know it’s not easy to decide what to get as a present for a minimalist but you did such a great job! I’m so lucky to have a talented Ayurvedic chef all-year-round! Well, maybe it’s not only luck 😉
not only luck… it is love!
Yours is my favorite Ayurvedic site. Your pictures and personal comments help me have a personal and healthy relationship with food. I get excited and anticipatory about cooking. As I am so visual, to see the food in various stages in photos is wonderful. When I make this recipe, I’ll feel as if you are standing next to me helping me to make it. Thanks!
Hi Sammy! I hope you enjoyed making (and devouring) your zucchini bread. Thanks for commenting!