Zucchini…zucchini…and more zucchini!
- Written by Robyn Holder Robyn Holder
- Published: 18 September 2017 18 September 2017
Who loves zucchini? I do, but wow, do I have a lot of it right now! This is zucchini season, and I’ll admit to wondering what to do with it when I’ve exhausted all my cooking methods.
Enter my darling daughter-in-law, April Holder - married to my equally handsome, son Mike! Do you read shameless promotion here? Yes, you do! April is the beautiful and radiant mother of MJ, whom you’ve met on my blog already, and newborn Christian, who I’m sure you’ll meet one day here. April is always looking for tasty, easy, and nourishing food, and since having her baby, is trying to cut WAY back on sugar and empty carbohydrates.
April sent me a zucchini bread recipe, and suggested I share it on my blog. It was similar to a few others I had, so, with just a few adaptations, here you go! Thanks, April! Full Circle Vitality Group truly is a family affair!
Blueberry Zucchini Bread with Lemon Glaze
- ½ cup softened butter
- ½ cup powdered Stevia or Solutions 4 Fiber Sweetener (call us – it’s in stock!)
- 3 large eggs
- 1 tablespoon lemon juice (preferably from a lemon)
- 1 tablespoon lemon zest – from the above lemon!
- 1 teaspoon vanilla extract
- 2 cups almond flour (you could substitute quinoa flour, too)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 ½ cups zucchini, grated or chopped
- 1 cup blueberries (preferably organic! Look for frozen if needed)
- ½ cup shredded coconut
Lemon Glaze (optional)
- ¼ cup powdered or liquid stevia
- 4 teaspoons lemon juice (use that above lemon, again!)
One note: the original recipe called for erythritol, which is a sugar alcohol that doesn’t affect blood sugar, and can be used for baking. I substituted powdered stevia, because it doesn’t have the strong aftertaste that erythritol does. Or, use half stevia and half white sugar.
Instruction
- Preheat oven to 325 degrees. Coat a 9 x 5-inch loaf pan with coconut oil.
- Grate zucchini into a colander, and allow the liquid to drain. Before adding to recipe, wrap it in a clean kitchen towel and squeeze moisture from it.
- Beat the butter with stevia until fluffy. Add eggs, lemon juice and zest, and vanilla. Beat till smooth. Add in the almond flour, baking powder and salt. Beat well. Stir the zucchini into the bowl and mix well. Add the blueberries and gently fold into the mix.
- Transfer batter to the prepared baking pan. Bake 30 minutes, and then sprinkle the shredded coconut on top. Bake for another 30-40 minutes. Test doneness with a toothpick in the center – it should come out clean. Cool in the pan, and then remove to a serving plate.
- If adding Lemon Glaze, whisk together the lemon juice and sweetener. Drizzle over the loaf. Slice and enjoy!
If you want more than zucchini in your Eating Plan, give us a call! We have lots of ideas!
To Your Vitality!
