I went to visit with a friend and she was watching her neighbors garden. The conversation gravitated to the garden and I said it must be nice to have access to a garden, she said she was not really sure what everything was – of course I said – let’s go! We went to the garden and as I was pointing plants out, eating leaves and looking for hidden treasures we came across a HUGE zucchini! I told her it was a perfect one to make zucchini bread, both her children love my chocolate and regular zucchini bread, but she said she didn’t have the time to make it – guess who got to take it home? Yup, me!!!
I decided to experiment with making a very nutrient rich recipe. As I was looking at the batter while I was making it I was not sure if it would taste good, yes I had made it nutrient rich, but had I made something edible? Yes – it is delicious! I have had several people try them, before telling them what is in it, and so far there has not been one that did not like it and that includes kids!
Nutrient Rich Zucchini Bread
2 cups sugar (you can use less – I do)
1 1/4 cups coconut oil
1 Tbs vanilla
2 1/2 cups sprouted flour
1/3 cup cacao
1 tsp salt (I use sea salt)
2 tsp baking soda (aluminum free)
3 cups grated zucchini
2 Tbl spirulina
2/3 cups hemp seeds
1 cup chocolate chips (I use semi-sweet) – I made 1 batch with and one without
2. Get the pans ready. I used mini loaves and muffin tins. I greased (with butter) and floured the loaf pans and used paper muffin cups.
3. Using an electric hand mixer, in a large bowl combine eggs, sugar and oil. Blend in vanilla.
4. Preheat the oven to 350 degrees.
5. Add the flour, cacao, salt, baking soda, spirulina and hemp seeds – add gradually and blend on low to begin – you don’t want all the dry ingredients all over the kitchen!
6. Fold in zucchini, making sure not to over-mix.
7. If using, stir in chocolate chips.
8. Fill the muffin tins and the mini loaves to about 3/4 full.
9. Bake for 20 – 30 minutes or until toothpick comes out clean. If you want to use a large loaf pan – bake for 45 – 50 minutes.
10. Take out of the oven, cool slightly and then take out of pans and cool completely on a wire rack.