I created this recipe to be simple, gluten-free, with/without eggs, made with oats ground into flour instead of white flour or refined starches as oats will give you more “nutritional bang for your bite.”
Oats are heart-healthy + high fibre, which is essential for our digestive system. Cinnamon helps balance our blood sugar, as does fibre; this recipe is nutrient-dense and has a beautifully moist crumb. The vegan version with chia or flax “egg” will not rise as much.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
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Zucchini Bread with Oats + Olive Oil
PREHEAT oven 350F | 175C. Line a loaf with parchment paper or grease.
WET — whisk eggs | vegan eggs, olive oil, sugar, lemon & vanilla for 20 secs, stir in grated zucchini.
DRY — ingredients mix in a bowl.
ADD dry mix to wet bowl and mix well until combined ADD nuts | seeds if using.
POUR into the loaf tin and spread evenly,
GARNISH top with 1 tbsp sugar to create a crunchy glaze or sprinkle 2tbsp oats, nuts, seeds.
BAKE 60 mins – start checking after 45 mins. Cooked = top springs back when lightly pressed, inserted skewer comes out clean.
COOL 5 mins in the tin, turn onto wire cooling rack, remove loaf tin + paper, cool before slicing.
STORE airtight container or freeze – whole or in slices.
** DIY HOMEMADE OAT FLOUR; in a blender or food processor, blitz 2 cups rolled oats until it forms a fine (not coarse) “flour” consistency.
*VEGAN egg – chia seeds or ground flaxseed 2tbsp + 6 tbsp water; mix and rest 5mins to form a “gel”.
SWAP ZUCCHINI for Apple grated works just as well as zucchini; I add extra 1 tsp cinnamon, can use pumpkin/cake spice.
SWEETNESS – Coconut sugar is not as sweet as raw demerara sugar, but the GI index is very similar. ⅓ cup sugar makes bread sweet.
ADD ½ cup nuts or seeds chopped like walnuts, pecans, hemp or pumpkin seeds are my favourites for flavour + nutrient density.
ADD Chocolate Chips up to ¾ cup – I use fair trade, dark, vegan choc chips.