Eating lots of vegetables are a must on a healthy diet. Why not make this easier by making a delicious cinnamon zucchini bread? Here’s gluten free, sugar free, super healthy bread recipe.
I love eating and I love bread. I love the texture, the softness and the smell of it. I don’t mind eating it plain, without topping it with anything fancy, which makes the taste pop out even more.
I have to tell you that I have weird habits when it comes to eating plain bread. 1. I sniff it a couple of times before I put it in my mouth. Although people always make fun of me when I do this, this is actually really worth a try; you’ll notice you’ll be able to taste better, which increases the pleasure tasting something palatable. 2: I rip off pieces of bread and I make little compact balls of it, so that a fluffy bread becomes more dough-like. It kinda tastes like licking the mixing spoon like I used to do when I was little after my mom baked a cake; something my dad and brother still like to do, by the way.
My brother Ferdi and dad Martin like licking the butter of the spoons. Sorry for posting this, loves 🙂
Sundays are lovely days for baking. Especially cold, sunny, late winter Sundays, like last Sunday. Arising therefrom, I felt like baking. It wasn’t hard to determine what I was gonna bake: it had already been a while since had baked my last bread, although I love bread so much. As you might have noticed, I have become quite addicted to pancakes as well lately, so I thought it was time for a little variety in my diet and bake a healthy bread.
I always have a variety of gluten-free flours, baking soda, cream of tartar, eggs and oils stocked in my pantry, which made it easy to decide to bake something. There was still a lot of food in the house that had to be eaten thought and I didn’t want to be throwing away food in the end of the week. I decided to use up a large zucchini that was staring at me from the vegetable basket (yes, I own a large fruit basket, as well as a large vegetable basket) and make a savory zucchini bread. According to this article, zucchini will help you to lose weight considerably. Well, I’m not sure about that, don’t dare to say. Maybe it would if you would only eat a few zucchini’s or even zucchini bread servings a day and nothing else. You know the principle: calories in – calories out.
Health and libido beneficial and beautifying zucchini
What I do know and am sure about is that zuchhini contains health beneficial and beautifying nutrients, like vitamin A (acne treatment and anti-ager), potassium (libido increasing), manganese (heart health), folate (beneficial to fetal growth), copper, dietary fiber (digestion, blood sugar balance, lowering cholesterol levels, excretion of toxins), phosphorus and vitamins B1, 2 and 6, vitamin C (benefits skin, heart health, anti-inflammatory a.o.) and calcium (bone health). The reason why the article I previously referred to claims that a zucchini helps you to lose weight is because a zucchini is water dense (95%), having a very small weight/calorie ratio, meaning that per gram, zucchini is low in calories. This means you can eat a lot of zucchini’s before you’ll reach your maximum calorie intake. For example: one medium zucchini only contains 31 kcal. One medium apple contains 95 kcal. One serving of Ben & Jerry’s Cookie Dough contains 250 kcal. If your maximum calorie intake would be 2.000 kcal a day, you could choose either to eat 64 zucchini’s, 21 apples or 8 servings of Ben & Jerry’s Cookie Dough.
Great Body & Skinnifying a recipe
On to the recipe. I was gonna make a spicy zucchini bread. A quick “zucchini bread” Google entry led me to roasted bell pepper zucchini bread recipe.It reminded me of an awesome Jamie Oliver zucchini bread recipe, but I could not find the original online, maybe it came from in one of his books? Anyway, the recipe sounded pretty much like what I was searching for, although this recipe is a little more complicated and less suitable for a light breakfast. It does not contain sugar or yeast, but it does contain gluten and some gluten; ingredients that I don’t tolerate well when I eat them in large amounts. Since I love bread and eating lots of it, I had to rebuild the recipe a little to make more “Great Body & Skin”-ish. Besides, I wanted it to be a lighter meal.
Many recipes ask for yeast. I prefer avoid yeast in my recipes because I suspect this to cause painful bloat and use cream of tartar instead. I don’t have baking powder at home anyway, so I this is what I used. Cream of tartar is an acid salt that comes from grapes. It is extracted during the wine making process and will help the bread to get more volume.
Wine making process in Italy, in which cream of tartar is derived from the grapes.
Consistency of the bread
When I was finished baking the bread, I noticed that the bread was a little dense though; something that is not uncommon for gluten-free breads. Nevertheless, I expected it to rise a little more. The fact that I have used more wet ingredients than I initially planned could have caused this. I wanted to grate the zucchini, but I didn’t have a grating tool. So the only option for me was putting the zucchini in the blender before adding it to the eggs and flour. If you don’t mind the bread being a little bit more dense, than you can use a blender toot o proces the zucchini. Otherwise it is better to use a grater.
Gluten-free buckwheat flour
Finally, I have substitutes white flour for gluten-free organic buckwheat flour. Buckwheat is a ‘pseudo-grain’, meaning it is not a grain or grass, not being related to wheat. Buckwheat is high protein seed that contains a high amount of magnesium and copper. ; seed instead of a grain and has lots of beneficial properties, as you can read in my previous post about buckwheat.
Raw buckwheat; a gluten-free ‘pseudo-grain’, a seed that is not related to wheat.
So, what do you think? Would it be time to start making the bread? Here we go!
Gluten-free, sugar-free, spicy cinnamon zucchini bread
Yields: 14 servings/slices
Prep time: 20 minutes
Cooking time: 40-60 minutes
Waiting time: 20 minutes
Total time: 80 – 100 minutes
- 1 medium zucchini, washed, unpeeled, grated
- 250 gram/2 C buckwheat flour
- 1/2 tsp cream of tartar
- 1/3 tsp baking soda
- 1/2 tsp black pepper
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 large free range eggs
- 75 ml/2.5 OZ olive oil
- olive oil to grease tin
- Grease a tin loaf (+/- 17x11x8cm) with olive oil.
- Preheat the oven to 175°C/350°F.
- Sift buckwheat flour, cream of tartar, baking soda, black pepper, cinnamon and nutmeg together in a bowl.
- Add the eggs and olive oil and mix well.
- Beat eggs and oil in another bowl.
- Add sifted ingredients to the creamed mixture and beat well.
- Stir in grated zucchini until well combined.
- Pour batter into prepared tin loafs.
- Bake for 40 to 60 minutes, or until a fork inserted in the center comes out clean.
- Cool in loaf on rack for 20 minutes. Remove bread from loaf and completely cool.
Nutritional value per (thick) slice:
Kcal 116.5 Protein 3 Carbs 13 Fiber 2 Sugar 1 Fat 6.5