Now that school has started for many of our kids, even if it’s virtual, they need some good, healthy snacks that give them fuel to get through the day.
I like to bake with vegetables and fruit. They add nice moisture and great flavor. But it’s also a good way to add something extra healthy to what you’re baking. Most kids won’t even notice when it comes to vegetables in their baked treats.
Here is a great recipe for a perfect snack.
Whole Wheat Zucchini Bread
- 2 large eggs
- 1/2 cup vegetable oil (I use avocado oil)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 225 gr (2 cups) whole wheat flour or white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom (optional)
- 1 scoop vanilla protein powder (optional)
- approx. 300 gr (approx. 2 cups) shredded, unpeeled zucchini (preferably organic)
- 170 gr (1 cup) chocolate chips
- Preheat the oven to 350° F and lightly grease a 9″ x 5″ loaf pan.
- In a large mixing bowl, beat the eggs, oil, honey, sugar, and vanilla until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon and, if using, the cardamom and protein powder. Mix until well combined.
- Squeeze the zucchini to drain off some of the liquid. Stir it in the mixture along with the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for about 55 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven. Cool for 15 minutes, then turn it out of the pan onto a rack and cool completely before wrapping.
TIP: If you have leftover, shredded zucchini, squeeze it to drain some of the liquid and weigh/measure it. Then flatten it and put it in a freezer bag. Label, date and write the amount on the bag. Now you have some zucchini to add to another baked treat, preferably within 3 months.