Two Fit Moms

Tag: breakfast bread

  • Cinnamon Walnut Zucchini Bread

    Cinnamon Walnut Zucchini Bread

    I always find myself googling zucchini recipes this time of year when I have lots of it growing in my garden, but I always come back to the same-old, tried and true recipes, which include  Zucchini Bread.  I like Zucchini Bread because it’s a good way to get my kids to ingest zucchini which they would otherwise turn their noses up at (unless it was in quiche or frittata form! — but that’s another article . . . . ).  I also like it because I love cake, and in my book, this sweetened bread falls into the cake category – similar to my Banana Bread.

    And, in my forever quest to lighten up my traditional recipes, I decided to make some healthy substitutions including replacing white sugar with maple syrup, cutting the oil (which is generally 1 cup!) and substituting whole wheat flour.  I also added mashed bananas for additional sweetness and included applesauce to not only moisten the cake, but to compensate for the reduced amount of oil.

    I had my reservations, however.  My main concern was that the batter would be way too dense. I feared the two loaves this recipe yields would be massive dry bricks, but to my surprise they ended up moist and delicious. Hooray!

    zucchini bread header2
    Given my success, I can share my recipe with you, and you can share the recipe with your friends and delight in knowing that it’s a healthy bread. Not only does it contain zucchini, but it cuts out a lot of unnecessary processed ingredients.  It also happens to be sweet enough to eat for breakfast or dessert — but not so sweet that you couldn’t serve it alongside lunch or dinner — so it’s versatile.

    I hope you enjoy it!

    Cinnamon Walnut Zucchini Bread

    Yield: Two loaves

    2 cups zucchini (shredded and drained)
    3 eggs
    3/4 cup maple syrup
    1/2 cup applesauce
    1/2 cup oil (I used grapeseed, but you can use safflower or any other light oil)
    2 over-ripe bananas, mashed (approximately 1 cup)
    2 teaspoons vanilla extract
    2 1/2 cups whole wheat flour
    1/2 cup almond meal
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    1/2 teaspoon salt
    1 cup walnuts, chopped (optional)

    Directions: 

    Preheat the oven to 350 degrees.

    Grease two loaf pans and set aside.

    Grate zucchini and drain the excess water out of it with a paper towel or a clean dish towel. Set the zucchini aside.

    In a large bowl, combine the wet ingredients (eggs, maple syrup, applesauce, oil, bananas and vanilla extract).  Mix to combine. Add the dry ingredients (whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt) and, once incorporated, add the zucchini and walnuts (which are optional). Stir until all of the ingredients come together nicely.  Remember, the batter is quite thick, so don’t panic.

    Divide the batter evenly amongst the two loaf pans.  Bake, on the middle rack for 40-50 minutes, until a toothpick inserted into the center of the cake, comes out clean (no residual batter).  Let cool and serve.

    Helpful Hint: If you don’t like walnuts, add another nut of choice, or skip the nuts altogether and add semi-sweet chocolate chips! 

     

  • Banana Bread – An Updated Classic

    Banana Bread – An Updated Classic

    The icy weather outside kept me indoors today, so I had some extra time on my hands to experiment in the kitchen.

    I had two nearly black bananas staring at me — begging me to do something with them.  So, I decided I’d try to make a gluten free banana bread — with no white sugar.  I’ve never made such a thing before.  When it comes to dessert, I generally go all in — white flour, white sugar, butter, oil.  I don’t like to skimp on dessert since I hardly make them given my hectic schedule.  However, today I thought I would try to alter a traditional banana bread recipe – a classic, if you will.

    I knew there were certain items that I wanted to use — brown rice flour, almond meal and maple syrup, specifically — oh, and those two over-ripe bananas. So, I pulled together other traditional cake ingredients —  eggs, a little vanilla extract, salt, cinnamon, and yogurt . . . . . and, voila, I had banana bread deliciousness baking in my oven!
    banana bread header 2
    I could hardly wait the 60 minutes it took for the bread to bake.  To be honest, I wasn’t sure how the brown rice flour would work in this recipe so I was anxiously waiting for the timer on my oven to sound.

    I’m happy to say, I was soooo pleased with the results!  In fact, I was overjoyed. I can’t explain the excitement I feel when I make a healthy version of a generally not-too-healthy recipe — especially DESSERT! However, this recipes proves that you can lighten up your desserts and still retain the delicious flavor and texture you are used to – you just need to use some creativity.

    Also, just a side note, banana bread is a completely acceptable breakfast — at least in my house!

    So, here’s my Banana Bread recipe. I hope you try it — modify it — make it your own.  Don’t be afraid to experiment in the kitchen — I’m so happy I wasn’t!

    Banana Bread–An Updated Classic
    Yields 1 loaf

    1 ½ cups of brown rice flour
    ½ cup almond meal
    ½ teaspoon salt
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    2 eggs
    ½ cup of maple syrup
    ⅓ cup of coconut oil
    ⅓ cup of plain yogurt or sour cream
    2 over-ripe bananas, mashed (about 1 cup)
    1 teaspoon vanilla extract

    optional — add ½ cup of chopped nuts or chocolate chips or shredded coconut — or whatever addition suits your fancy. 

    Preheat the oven to 350 degrees. Grease a loaf pan with an oil of your choice.

    In a bowl, add your dry ingredients — brown rice flour, almond meal, baking soda, salt and cinnamon.

    In a larger bowl add your wet ingredients — eggs, maple syrup, coconut oil (heat to liquid form), yogurt/sour cream, bananas, and vanilla extract.  With a hand mixer, beat all wet ingredients until combined.  Add the dry ingredients to the wet mixture and beat until incorporated.

    Pour mixture into the prepared loaf pan and bake in the oven for approximately 1 hour, or until a cake tester comes out clean.

    Let it cool.  Slice and serve.