This recipe is a favorite of mine and I love to make it with soups or stews. It is warm, comforting, delicious and so easy to make. I used whole wheat flour for this recipe to get some more nutrients, but if you have All-Purpose flour and want to use that, then go for it!
A comforting and delicious bread that goes great with soups, stews, or whatever you want!
Ingredients
3 cups whole wheat flour
3 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
12 oz. beer, room temperature
Directions
Preheat oven to 375° F and grease two mini loaf pans or one regular loaf pan.
In a medium bowl, stir together flour, sugar, baking powder and salt.
Pour in beer and stir for approximately 23 strokes.
Pour batter into greased pans and bake for 35 minutes in mini loaf pans or 1 hour in regular loaf pan.
Slice and serve warm. This is best to eat directly after baking, but you could also eat it the next day.
Try pairing this with my Veggie Packed Chili or your favorite warm soups and stews during these colder holiday months. Thanks for checking this recipe out and being here!
I recently tried a blueberry zucchini bread recipe and loved the idea but not how the product turned out. I was going to do some recipe testing with it to make it fluffier, but then I got the idea to make it with lemon and into muffins! After a test run or two, these muffins were born and I am very happy with the outcome!!
I have been loving using zucchini to bake with because 1) we have a surplus of it from our garden and it’s multiplying faster than I can even shred it! and 2) it incorporates so nicely into baked goods, adding some nutrients without altering the taste! It’s kind of amazing how much zucchini you can pack into a recipe without even noticing it in the final result.
This recipe uses 1:1 gluten free flour, but if you are not gluten free and want to use regular AP flour you can. Since it is 1:1, the ratio should be the same, but know that the texture could change slightly. If you want to replace it with another type of flour, such as oat or almond, you will need to look up a conversion and adjust the recipe as needed.
Health Benefits:
Zucchini is full of vitamins, minerals and antioxidants– similar to most squash.
Also packed with nutrients, blueberries provide an abundance of antioxidants, along with some vitamin C, vitamin K and manganese.
Lemons are a good source of vitamin C, provide fiber and even assist in the absorption of plant-based iron.
These zucchini packed muffins are flavorful and fluffy with the perfect golden brown coloring! So tasty and a great way to sneak in some extra nutrients!!
Ingredients
3 cups zucchini, shredded
2 eggs
1/2 cup sugar
1/4 cup coconut oil, melted
juice of 1 lemon, 1/4 cup
zest of 1 lemon, 1 tsp (or lemon extract)
1 1/2 cups 1:1 gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries
Directions
Preheat oven to 400° F and spray 10 regular sized muffin tins with non-stick baking spray (this eliminates waste because you don’t need the muffin liners).
In a medium sized bowl, combine zucchini, eggs, sugar, coconut oil, lemon juice and lemon zest.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add flour mixture to wet ingredients and stir batter just enough to incorporate the flour mixture.
Gently fold in blueberries and fill muffin tins nearly all the way up with batter- leave only about 1/4 inch of room at the top. This allows for the muffins to puff up more and have a rounder top.
Bake at 400° F for 20 minutes or until tops begin to turn golden brown. Let cool slightly, then remove from tins and place on cooling rack or enjoy warm!
I hope you give these muffins a try and are as happy with them as I am! Thanks for being here!!
Zucchini’s are coming in full force in our garden and that means lots of zucchini bread over here! We usually make a family recipe, but I wanted to make it a little healthier by switching up a few ingredients. I used whole wheat flour instead of all-purpose, loaded it with more zucchini, switched to 100% maple syrup instead of granulated sugar and changed a couple other things, as well!
I’ve grown up eating zucchini bread so I’ve never been skeptical of it, but if this is your first time hearing about it, don’t shy away! It’s another delicious bread to try and just as good as banana or pumpkin bread in my opinion. The spices and fluffy texture paired with fresh zucchini makes this bread comforting and tasty in any season that you might crave it. While we have a surplus of zucchini from the garden in the summer we are constantly making zucchini bread, but we also shred and freeze it so that we can make this bread whenever we want!
Health Benefits:
Zucchini is full of vitamins, minerals and antioxidants– similar to most squash.
Whole wheat flour contains the bran (providing fiber, minerals and antioxidants), endosperm (mostly carbohydrates) and the germ (containing vitamins, minerals, protein and more). Refined grains like white flour only has the endosperm, so does not provide near as many health benefits as whole wheat flour does.
Using 100% maple syrup is a great recipe replacement for granulated sugar as it is a natural sweetener that is also full of antioxidants!
Coconut oil is sometimes overhyped for its health benefits, but I do find it to be a better option than vegetable oil in most cases.
Some substitutions can be made and result in a fairly similar outcome, like replacing honey for maple syrup or using a different oil. However, if you choose to use a different type of flour, you will need to make some adjustments to the recipe. A simple google search should tell you the proper conversion to use for the flour that you are replacing whole wheat with.
This is a healthier take on my families classic zucchini bread recipe that uses whole wheat flour and other alternatives to create a delicious bread that's a little bit better for you!
Ingredients
2 cups zucchini, shredded
2 eggs
1/2 cup 100% maple syrup
1/4 cup coconut oil, melted
1/4 cup milk or DF alternative
1 3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Directions
Preheat oven to 325° F and grease a standard bread loaf pan.
Shred fresh zucchini or thaw frozen zucchini and lightly drain excess liquid.
In a medium bowl, mix together zucchini, eggs, maple syrup, coconut oil and milk.
Add in remaining dry ingredients and stir until combined.
Pour into greased pan and top with a little extra shredded zucchini to add some color and decoration to your loaf.
Bake for 55 minutes or until toothpick can be inserted and cleanly removed from the center. Let cool slightly before removing from pan and enjoy!
I hope this recipe inspires you to get baking and that making healthy swaps in classic recipes is easy and can still taste great! Let me know what you think of this recipe and how it turns out for you!!
Balanced by Brit 