HEALTHY ZUCCHINI BREAD RECIPE
Homemade zucchini bread is an easy, healthy, and delicious way to use up your summertime zucchini. This zucchini bread recipe is made with simple, wholesome ingredients including; whole wheat flour, coconut sugar, coconut oil, walnuts and lots of fresh grated zucchini.
This is a great recipe to add to your weekend meal prep, so you and your family can enjoy healthy, fresh baked zucchini bread all week long.
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Large Loaf Pan:
Glass Mixing Bowls:
Box Grater:
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MORE C&D BAKED ZUCCHINI RECIPES:
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HEALTHY ZUCCHINI BREAD RECIPE
1.75 cups white whole wheat flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup coconut sugar
2 eggs
1/4 cup unsweetened almond milk
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1.5 cup shredded zucchini, (1 large or 2 small zucchini)
1/2 cup chopped walnuts
INSTRUCTIONS
Pre heat oven to 350 Fahrenheit.
Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.
Grate zucchini on the small holes of a box grater. Set aside.
In a large bowl, combine white whole wheat flour, baking soda, salt, cinnamon, nutmeg and coconut sugar.
In a medium bowl, combine eggs, coconut oil, unsweetened almond milk, and vanilla extract. Whisk together and then pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.
Add the zucchini and walnuts to the batter and mix until evenly distributed.
Pour batter into prepared loaf pan and top with extra walnuts (if desired!).
Bake for 50 minutes or until set through and a toothpick comes out clean. Cool and enjoy!
Makes 12 slices.
NUTRIENTS PER SLICE: Calories 191 | Total Fat 10.7g | Saturated Fat 5.9g | Cholesterol 40mg | Sodium 258mg | Carbohydrate 21.5g | Dietary Fiber 2.3g | Sugars 8.5g | Protein 4.5g
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#healthyzucchinibread #zucchinibread #zucchinirecipes #zucchnibreadrecipe
WEEKLY MYWW MEAL PREP FOR WEIGHT LOSS | ZUCCHINI BREAD | QUINOA BOWL | EGG BAKE | WEIGHT WATCHERS!
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Lemon Muffins | Moist and Extra Lemony ????
Not only are these lemon muffins totally gorgeous, but they are a REALLY easy recipe for showing off those baking skills. They come equipped with major lemon vibes, inside and on top, and the texture is light and airy muffin perfection.
These lemon muffins are made with real lemon juice and buttermilk for a crazy tender and moist crumb. They come equipped with a 3-ingredient lemon glaze and a beautiful lemon wheel on top, making them a total show stopper at ANY party!
Consider these lemon muffins are perfect for brunches, teas, showers, or just treating yourself to a sweet treat in the morning or afternoon!
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You can print out the recipe here:
Here's What You'll Need!
For the Lemon Muffins:
Non-stick cooking spray
1/2 cup unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
2 large eggs
1 heaping teaspoon of lemon zest (from 2-3 large lemons)
1 1/2 teaspoon pure vanilla extract
1/3 cup fresh squeezed lemon juice
1/3 cup + 1 tablespoon buttermilk
For the Lemon Glaze (Optional):
1 cup powdered sugar
2 tablespoons + 2 teaspoons fresh squeezed lemon juice
Pinch of salt
How To Make Lemon Muffins From Scratch:
Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the lemon juice and then the buttermilk.
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake for about 15 minutes, or until the tops are golden. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
How To Make a Lemon Glaze:
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the lemon juice, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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WW 3 point zucchini muffin, batch cooking recipe, daily vlog
Vlogust Day 22
What is the volumetrics diet?
(everydayhealth.comeverydayhealth.com)
Volumetrics is a well-researched and healthy approach to weight loss. It emphasizes a balanced diet of fruits, vegetables, and whole grains. This allows you to feel full on fewer calories, and to lose weight while eating satisfying portions of nutritious foods.
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Somersize zuchinni Muffins:
Makes 24
Freezes well
2 1/2 cups nonfat milk ( I used cashew unsweetened)
4 Tablespoons sweetener of your choice ( I used monkfruit)
2 tablespoons vanilla extract
1 tablespoon orange extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups quick cooking oats
2 cups All-Bran cereal
2 medium zucchini, shredded ( about 2 cups)
32 oz nonfat plain yogurt
4 cups whole wheat flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons baking powder
1 teaspoon lemon zest
2 tablespoons plus 2 teaspoons lemon juice
3 teaspoons grated orange zest
Preheat oven to 400 degrees
Heat milk in a saucepan until just boiling. Add sweetener, vanilla, orange extract, cinnamon, nutmeg. Remove from heat, set aside.
In a large mixing bowl combine oats, All-bran, zucchini, and yogurt. Add hot milk mixture and mix to form a batter. Stir in flour, and baking powder, baking soda, lemon zest, lemon juice and orange zest. Stir well.
Scoop batter into nonstick muffin pans.
Bake at 400 degrees for 8 minutes, then reduce heat to 350 and bake for an additional 20-25 minutes, or until golden brown.
When the muffins have cooled, wrap those that will not be eaten within a day or two individually in plastic wrap. Place in a storage bag and freeze.
How to Make Healthy Zucchini Blueberry Muffins
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Zucchini Blueberry Muffins
Ingredients
* 3 eggs
* 3/4 cup applesauce unsweetened
* 1/3 cup vegetable oil
* 2 tsp vanilla
* 2 cups grated zucchini
* 1 tbsp lemon zest
* 2/3 cup sugar
* 3 cups flour
* 1 tsp baking powder
* 1/4 tsp baking soda
* 1/4 teaspoon salt
* 1 tsp cinnamon
* 2 cups fresh blueberries
Crumb topping:
* 1/4 cup sugar
* 1/4 cup flour
* 3 tbsp butter cold
* 1/2 tsp cinnamon
Instructions
* Wash the blueberries under some cool water. I've tried this recipe with frozen berries and it works in a pinch, but the result is always so much better with fresh blueberries.
* Lay them to dry on some kitchen paper or a clean kitchen towel, and try to resist eating them all by the handful.
* Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups.
* In a large bowl, mix together the eggs, applesauce, oil, and vanilla using a wire whisk.
* Add the zucchini and lemon zest, and switch to a wooden spoon or spatula to incorporate them into the mixture (the strands of zucchini get caught on the wire whisk and don't get incorporated properly). I don't ever peel my zucchini; I love the look of the dark green flecks in the muffins, and the skin contains a lot of healthy fibre and antioxidants!
* Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.
* Once the dry ingredients have been sifted to prevent lumps, add the blueberries to the dry ingredients.
* This may seem strange, but adding the blueberries to the dry ingredients helps to keep the colour from the berries from seeping into the light coloured muffin batter. The flour mixture coats the berries and absorbs any berry juice that's sitting on the berries that might discolour the batter. This is an important step because it prevents your batter from turning purple!
* Adding the blueberries to the dry ingredients also prevents them from sinking to the bottom of the muffins during baking, so this really is a crucial step!
* At this point, pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula only until they're just incorporated. Spoon the batter into the 18 muffin cups.
* Grab another smaller bowl and add to it the 1/4 cup sugar, the 1/4 cup flour, the 1/2 tsp cinnamon and 3 tbsp cold butter.
* Roughly mix these ingredients together with a fork or pastry blender until the mixture becomes crumbly. Spoon a little bit of this mixture over each of the cups full of muffin batter.
* Bake these muffins at 350 degrees F. for about 23-25 minutes. You'll know they're done when a toothpick inserted in the centre of one comes out clean.
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RECIPE: Courgette, lemon & feta risotto | WW UK
Talk about green goodness!! ???? Risotto is a simple yet impressive dish to make. This one is packed with plenty of fresh warm-weather veggies and herbs, zesty lemon and salty feta.
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