Рецепт Apple zucchini bread
Enjoy this healthy, delicious apple zucchini bread for breakfast: it's loaded with end-of-summer produce and early-fall fruit, plus it contains no dairy or refined sugar.
You know The Ninj is dedicated to seasonality, and, given that it is still September, that means I'm still not showing you recipes that involve The October P-Word Vegetable. But that doesn't mean that I'm not excited for fall produce, like apples. What it does mean is that I have a bunch of end-of-summer produce overlapping with my beginning-of-fall produce.
That overlap is how I came up with this apple zucchini bread, my homage to September, the month that graciously ushers in fall while kicking summer out the back door.
You're totally going to dig this bread because it's moist, flavorful and super-addictive yet wicked healthy: It's loaded with fiber and it contains no milk, refined sugar or butter.
Whatchootalkinbout, Ninj?
(I can hear you saying that, I really can.)
Let's break that down:
Fiber: Together, the shredded zucchini, diced apples, white whole wheat flour and flax seed meal are a great source of fiber, making this bread an ideal start a healthy day (try toasting a couple of slices under the broiler!).
Milk: Instead of dairy milk, I used Silk soymilk, which is packed with protein, reduces the total calories of the bread (hello, healthy!) and makes it ideal for the lactose-intolerant. Plus, I just prefer the taste of soymilk and add it in my morning cup of tea so I always have a carton on hand.
Refined sugar: Who needs it when you can add sweet, rich, flavorful maple syrup instead?
Butter: With all the added moisture from the maple syrup and the fresh fruit and veggies, I didn't think the bread needed it. And it didn't. Booyah.
Another bonus? In addition to being a healthy breakfast or not-too-sweet treat with your afternoon tea or coffee, this apple zucchini bread freezes like a champ and, I swear, might actually taste better the second time around. For reals!
So you might want to plan on making a couple of loaves before September is over and the zucchini is gone ... and The Almighty P-Word Vegetable begins its fall reign.
Note: This conversation is sponsored by Silk. The opinions and text are all mine.
Apple Zucchini Bread
If you prefer muffins, add the batter to prepared muffin tins instead of a loaf pan, bake for only 20 minutes and omit the in-pan cooling time.
Ingredients:
- 1 3/4 cups white whole wheat flour
- 1/2 cup flax seed meal
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3/4 cup Silk soymilk
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup maple syrup
- 1 1/2 cups shredded zucchini
- 1 cup finely diced or shredded apple (peel and core the apple first)
Directions:
Preheat the oven to 350 degrees.
In a large bowl, whisk together the first 6 ingredients (flour through cinnamon) and set aside. In another bowl, whisk together the soymilk, egg, vanilla and maple syrup. Add the wet mixture to the dry and stir until just combined. Fold in the zucchini and apple.
Pour the batter into a prepared loaf pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for about 10 minutes, then unmold and cool completely on a wire rack.
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