Anti-Inflammatory Zucchini Bread

This loaf is suitable for gluten, dairy, and peanut allergies. Zero sugar, high in fiber, and only 136 calories per slice. Need I say more?

I have been exploring anti-inflammatory recipes more and more. I found a recipe for "Cinnamon Crunch Zucchini Banana Bread" on a favorite blog of mine, but unfortunately I couldn't seem to get results that yielded a loaf I was willing to share with others. After 5 different experimental trials, I finally came out with a reliable recipe I am happy to show others!

For this recipe, it is very helpful if you have a food processor. If not, a blender should work fine, or you can just buy both flax seed and oats pre-ground and not worry about processing anything.

Let's get started!

Yields: About 12 slices

Ingredients

• 1 1/4 cups oat flour/ground oats (can either process yourself or buy pre-ground)

• 1/4 cup almond flour

• 2 T ground flax seed (can either process yourself or buy pre-ground)

• 1 T cinnamon

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 3 eggs

• 1/4 cup Truvia

• 1/4 cup canola or vegetable oil

• 1-2 tsp maple extract

• 1 cup zucchini, shredded (takes about 1 medium zucchini to yield 1 cup)

Method

1. Heat oven to 350°F.

2. Grease a loaf pan.

3. Process oats/flax seed as needed.

4. Blend or stir oat flour, ground flax seed, almond flour, baking soda, baking powder, cinnamon, and salt all together.

5. Whisk the eggs.

6. Add in oil and Truvia - whisk to combine.

7. In small portions, add in dry ingredients to wet until well combined.

8. Stir in shredded zucchini.

9. Add to greased loaf pan.

10. Bake for 50-60 minutes, or until a toothpick comes out clean and the top has a nice glossy and golden finish.

11. Let cool for 20 or so minutes.

12. Use a knife to loosen the sides of the bread from the pan and finish cooling on a cooling rack or plate.

Enjoy!

N U T R I T I O N

Per slice

Calories: 136

Protein: 4 g

Carbohydrates: 14 g

Fiber: 3 g

Sugars: <1 g

Fats: 8 g total (1 g saturated + 7 g unsaturated)

Sodium: 219 mg

Potassium: 103 mg

Vitamin A: 19% daily values

Calcium: 31% daily values

Iron: 5% Daily values

Recipe adapted from https://foodandnutrition.org/blogs/stone-soup/cinnamon-crunch-zucchini-banana-bread/