Although it’s a Saturday, because of a special request from a baby mommy, I am making zucchini bread. She is having some trouble feeding her 1-year-old fruits and vegetables and wanted to know some bread recipes that included but cleverly hid those products, especially because he loves bread. The zucchini recipe below is a healthier version, with no butter, and uses skim milk, and brown sugar instead of granulated. You also get the good fats (monounsaturated and polyunsaturated) from the addition of nuts!
**Helpful tips and common mistakes
When I first heard of zucchini bread, the first thought that came into my head was, “Yuck!” Who wants vegetable in their dessert? Ahh, I was proven very wrong after I tried a piece of heavenly zucchini bread. The zucchini is subtle enough that it blends with the cinnamon sugar-ness of the bread while giving moisture to the baked good.
When shredding the zucchini, make sure to use a mandoline or grater for the best results. You want the zucchini fine enough that there aren’t chunks of zucchini in the bread, but not too thin that it disappears completely. What’s great about this recipe is the versatility of it. Lactose-intolerant? Use soy milk, almond milk, or hemp milk. Not a fan of walnuts? Substitute with pecans or almonds.
Be sure to check if your bread is ready with a toothpick; I’ve made a batch before where the center wasn’t completely cooked – disaster! Cool or serve warm and enjoy!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.