I, unfortunately, don't have a nice lentil loaf or german potato salad for you this Easter weekend, but I do have something that is fresh and delicious and might be the perfect dessert for your Easter table if you aren't a fan of Easter candy and marshmallows or are hoping for a more nourishing end to your Easter celebrations.
This week we bought a HUGE zucchini, and I've been able to make 4 loaves of zucchini bread out of it, testing this recipe to ensure it's a good one for you! You can add in some dark chocolate chips which I think makes it so tasty, but I'm sure it would be good without them.
What I love about this recipe is that despite being oil-free (there is still fat in the chocolate chips), it is SO MOIST. How? I use both plant-based milk and applesauce. Applesauce works well to replace oil in plant-based baking.
Is your mouth watering? Mine is. Can't wait to bite into another slice of zucchini bread with my lunch!
I made a couple different varieties and they all came out good!
#1 was to use sprouted whole wheat flour.
#2 was to use regular whole wheat flour.
#3 was to add dark chocolate chips.
ALL WERE DELICIOUS! Although, I must say the dark chocolate-infused bread is my favorite.
My bread came out rather dark due to my oven and I used stoneware loaf pans. However, monitor your bread after about 45-50 minutes and give it the good old toothpick/knife test to see if it is done.
I'm not going to lie, this bread is deceptive. Chances are it's not done until after 55 minutes. It may look well done on the outside, but to ensure the inside is properly cooked, air on the side of caution and leave it longer than you think. You can always cut the bread in half after taking it out to assess it's completeness.
Here's your recipe for fibrous oil-free zucchini bread! Let me know your thoughts on flavor and texture as you make yours!
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