I recently posted this zucchini bread photo on Facebook, and recieved tons of requests for the recipe, & so decided to share it here.
I want to emphasize This bread is a total treat, and not an everyday indulgence, even though it has plenty of zucchini.
White flour and sugar definitely light up the pleasure centers in our brains, and may make make us happy in the short term. This bread, eaten with a cup of coffee, fuels us up, seemingly, for running non-stop.
BUT, there are big drawbacks to always reaching for energy from those enticing breads, scones, and bagels. Simple sugars from white flour and sugar are absorbed quickly by the body, and our blood sugar rises, but an hour or two later we’re hungry again. Knowing this, my approach has been to stick with whole grains, vegtables, and fruits for everyday, and make foods like this occasional treats. I find I’m happier and more productive, in the long run, with foods that keep my energy steady all day.
When you do eat treats like this, it’s especially healthful to bake them yourself; you’ll know exactly what ingredients go in, and enjoy the delicious smell of it baking.
This recipe is slightly adapted from Homemade Summer by Yvette Van Boven.
For the bread:
2 cups (150g) self-rising flour
pinch of salt
1 tsp. vanilla
1 tsp. cinnamon
2/3 cup (150g) packed light brown sugar (use a bit less, if you’d like)
1 large zucchini grated
1 cup (150g) currents
1 cup (150g) raisins
3/4 cup (100g) hazelnuts, toasted and chopped
2 large eggs
1/2 cup (125ml) olive oil, plus more for greasing
For the glaze
finely grated zest of one lemon
2 tbsp freshly squeezed lemon or lime juice
1/2 cup confectioner’s sugar
make the bread:
Preheat the ovan to 350 degrees F (170 degrees C). Grease a 1 and a half quart pan (1 l) with oil.
In a large bowl, mix the flour with the salt and cinnamon. Add the brown sugar, zucchini, raisins, currents, and hazelnuts and toss well.
In a small bowl, beat the eggs with the vanilla and oil, pour into all the other ingredients while stirring.
Pour batter into prepared pan. Bake for 60 to 75 min, until a skewer inserted into the center comes out clean.
Let the cake cool for 15 min. Carefully slide a knife around the edges, then invert on a rack, and cool completely.
make the lemon glaze:
combine the lemon zest and the lemon juice with the confectioners sugar. It will not be very thick. You can add a lot more confectioners sugar to thicken it, but I don’t.
Pour the cooled glaze over the cooked bread and let set.
This bread will keep, stored in an airtight container, for up to one week.