With zucchini “cropping” up abundantly these days, we steam it, stir-fry it, and make soup with it – and then we look for creative ways to use the extra portions of this healthful vegetable.
Here’s a simple and tasty gluten-free recipe that will please anyone’s palate. Serve it to your children with an omelet for brunch, or use it for a “dessert-y” way to get another vegetable into them!
This makes a medium-sized loaf, and the recipe can be doubled.
1 cup shredded organic zucchini
1 ripe organic banana, mashed
4 free-range eggs
2-3 tbsp. raw honey
1 tbsp. coconut oil
1/2 cup organic coconut flour (Trader Joe’s carries it)
3/4 tsp. baking soda
1/2 tsp. sea salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped raw walnuts (optional)
Place the shredded zucchini in a mesh-type strainer and let stand for 5 minutes.
Heat oven to 350.degrees. Grease a 7 1/2 by 4 1/2 inch loaf pan with coconut oil or plenty of butter.
In a large bowl, mix the eggs, honey, oil, and mashed banana together.
Gently press the zucchini against the strainer to drain out the liquid. Add it, plus all the dry ingredients, to the bowl. Stir all together until smooth. Add nuts if preferred.
Pour batter into the greased pan and bake for 45-50 minutes. Check with a toothpick inserted all the way to the bottom/center of the loaf. If it comes out clean, the job is done! Otherwise, bake a few minutes longer.
Cool before removing from pan. May be served warm or cold. Keep leftovers refrigerated.in a sealed container.
Just a couple of days left until Father’s Day! Be sure to stop by to pick up a gift card for Dad. Many guys love Elvira’s robust therapeutic massages, or you can choose our nutritional or chiropractic services.
HAPPY FATHER’S DAY to all dads, grandfathers, uncles, friends!
Thropay Health Center
11425 Paramount Blvd.
Downey, CA 90241