Paleo & NSA
Banana bread can be a great healthy option for those 3 o’ clock munchies. It also goes wonderfully with tea on those rare gloomy days when you’re snuggled up on the sofa watching movies (oh how I long for one of these!). I see it in cafes everywhere on island but am always dubious about the sugar content as well as the type of flour used to create this tasty snack. So when I went looking for a grain-free & NSA recipe to make my own healthy version, I was surprised to come across another take on this afternoon snack. Low & behold I stumbled across ZUCCHINI BREAD! (you see if you stick with me I’ll get to the point eventually).
Somehow I had never heard of this genius creation. B informed me that his Mom used to make it all the time so I’m inclined to think it’s origins are in the good ol’ USA & it was not too surprising then that the concept was unfamiliar to me (and it wasn’t just because I had to remind myself that a zucchini is actually a courgette in my home country)!
So, you may well be asking what’s so great about zucchini bread? Well, zucchini (from the summer squash family) is a very low calorie vegetable with only 16 calories per 100g. Compare the macro nutrition info to that of a banana and you will see that their carbohydrate content is much lower (3g as opposed to 23g) and similarly so is the sugar content (2g as opposed to 12g). So for those who are weight watching or monitoring their blood sugar levels the zucchini bread is the better option (and still so tasty!).
And if you want to take it a step further and really get into the nitty gritty of micronutrients, athletes amongst us will be pleased to hear that zucchini is a good source of potassium and dietary fibre. So let’s get to it, hands up who wants to make zucchini bread?!
Yields: 1 loaf
Time: 5 minutes preparation, 60 minutes baking
- 1 medium-sized zucchini – cut in half, scrape out the seeds & cut into chunks
- 4 eggs
- 1/4 cup coconut oil
- 10 pitted dates or about 1cup chopped dates (use less to make it less sweet!)
- 1/2 cup coconut flour
- 1tsp pure vanilla extract
- 1tbsp cinnamon
- 1tsp baking soda
- 1tbsp apple code vinegar
- 1/4 tsp himalayan or kosher salt
- 1/3 cup of chopped walnuts or cacao nibs or other nuts & seeds (optional)
- Pre-heat oven to 350℉
- Add the zucchini chunks, coconut oil, vanilla extract, eggs and dates to a blender or food processor and blend until smooth.
- Next add the coconut flour, baking soda, apple cider vinegar, salt & cinnamon and blend.
- Once smooth, stir in any of your optional extras and then pour mixture into a parchment lined (or well greased) loaf pan.
- Bake for 60 minutes and serve warm with coconut butter and a couple of slices of banana if you really have a hankering for it!