Monday, August 10, 2009

The Best Zucchini Bread- EVER!

(I went a little overboard with the pictures)

Zucchini Bread has always been one of my favorite things to make and eat. I'm always one to add in more zucchini too and love that it is in season now. I just perfected the recipe with less sugar but more delicious goodness. :)

How? I used apple sauce and date sugar to sweeten. Both are natural and less refined than the normal sugars. Date Sugar is made from dehydrated dates and apparently has a high tryptophan content which makes it a good sweetener for hyperactive children- the amino acid has a calming effect.

(think I was trying to convey the smell... )

What inspired this investigation? The cookies we made the other day- though yummy were definitely too sweet and we both got a "sugar" buzz after eating just one. Not good.

Pretty much everything was organic, local if possible and the butter and eggs were grass fed/ pasture raised adding more nutrients to the mix.

2/3 Cups Butter
1 2/3 Cups Apple Sauce
1 Cup Date Sugar
4 Eggs
2/3 Cup Spring Water
3 1/3 Cup Spelt Flour
2 Teaspoon Baking Soda
1 1/2 Teaspoon Sea Salt
1 Table Spoon Ground Cinnamon
1 Teaspoon Nutmeg
5 Cups Shredded Zucchini
2-4 Cups Chocolate Chips and/or Nuts (optional)

The original recipe also called for 1/2 Teaspoon Baking Powder, but I eliminated due to it's "aluminum" content and it's absence was not noticeable.

If you haven't tried spelt flour yet- it's really good. Spelt is an ancient grain from the wheat family and people with allergies generally fair better with spelt. It is said to be easier to digest as well.

(you'll just have to believe me)

Preheat over to 350 degrees. Butter (grease) 4 loaf pans (shorter loaves and cooked through nicely). Mix all ingredients together except for the shredded zucchini and optional chocolate chips with a hand mixer. Once well mixed add in zucchini and chocolate chips if desired. I split the batter in half- and put in 2 cups of Chocolate Chips... so 2 loaves are plain zucchini bread and 2 loaves have chocolate chips. Shake the loaf pan to even out the mixture.

Bake for 60- 70 minutes. I like the tops to be golden brown and a little crispy. Let cool for about 30 minutes to an hour.


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