March 14, 2014

Healthy Zucchini Bread!



I realized that the authenticity and honesty behind my posts have to be one of my priorities. If I’m not honest, how can I help others in the future? With fake advice and stories? Of course not. In a little over a month from today will be the blog’s 1 year birthday. I have many thoughts and ideas for the next and upcoming years of blogging. A small peek is the fact that I enjoy writing personal stories and thoughts around here, but I’ll talk more about that when the time comes.



For now, I want to say that I’m slowly getting back to the study business. Something that is hard after a week of break and doing nothing but relax. I constantly find myself looking for motivation to just open a book and start reading! My quote for next week (and probably all the following weeks until the end of the semester) is “Don’t wish for it, work for it”.

On the other hand, I've been super enjoying my lunches with this Zucchini Bread on the side and I’m sure it would be delicious for breakfast too. I haven’t baked that many breads in my life but from the few that I have this has been my favorite. I must warn you though, it is sweet! Not as sweet as a cake, but not as “savory” as a plain bread either. Above all, it was delicious and baked with healthy ingredients. I hope you enjoy it!


Ingredients:
-3 cups of flour (I used 1.5 oat flour and 1.5 of whole wheat flour)
-2 teaspoons baking powder
-1 teaspoon baking soda
-3/4 cup brown sugar
-1/2 cup walnuts, partly chopped
-1/2 cup raisins
-1/2 to 1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1 medium zucchini, grated
-3 eggs
-1 teaspoon vanilla extract
-1/2 cup of olive oil

Kitchin-it!
1. Grease a 9 inch pan and preheat oven to 350◦F.
2. In a large bowl, combine the flour, baking powder, baking soda, sugar, walnuts, raisins, cinnamon and nutmeg.



3. In a separate bowl, combine the eggs, vanilla extract and olive oil.
4. Add the wet ingredients onto the dry ones and mix well.
5. Add the grated zucchini and mix well again.



6. Pour the batter into the loaf pan and bake for 40 to 50 minutes or until fork inserted in the middle comes out clean.



7. Let it cool, serve and enjoy!


Adapted from A Bowl of Mush

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