I’m one of those people who actually loves the taste of raw vegetables. This is probably going to make me sound really crazy, but I really enjoy their fresh, crispy bitterness, and I don’t like salad dressings because they just cover up the taste of the veggies! Some people gag at the thought of eating kale, beets, celery, or brussel sprouts, but I love them all! In fact, I can’t think of a single vegetable that Idislike.
Lately, I’ve been trying to incorporate even more fresh produce into my diet (as if I didn’t get enough already) because I just feel so much more energetic and healthy and clean when I eat this way. I’ve been doing this by having a green smoothie as part of my lunch every day. Smoothies are great because you don’t have to chew so much. Usually I include a few handfuls of kale and/or spinach, a big hunk of cucumber, plain Greek yogurt or soy milk, and a half a frozen banana or apple for a little sweetness. My siblings say my smoothies taste like grass, but I think they’re delicious!
I even like vegetables in my dessert! Pumpkin, sweet potato, and carrots are some of my favorites, but I’m on a mission to incorporate a less common vegetable into a baked good. Leafy greens, perhaps? Kale cheesecake, anyone? Okay, I’m TOTALLY kidding about that one. It actually sounds really gross.
Anyways, I thought I’d start with something a little more familiar (and appetizing) – zucchini bread! This is my healthified version of a recipe I found on allrecipes. With a little less sugar, applesauce for half of the oil, and extra zucchini, it was great! I just wish that I could actually taste the squash! I love seeing all the little green flecks in the bread, so next time I think I’ll try to pack in even MORE zucchini.
I’m off to a tea party with a mini loaf of the zucchini bread. Have a lovely weekend!
Source: adapted from allrecipes
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 1/2 cups grated zucchini
- 1/2 cup chopped walnuts
- 1/2 cup raisins
1. Preheat oven to 325 degrees F. Grease and flour two 8×4 inch loaf pans.
2. In a medium bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
3. In a separate bowl, beat eggs until light and frothy. Whisk in oil, applesauce, and sugar until smooth. Add flour mixture and stir until just combined. Fold in zucchini, walnuts, and raisins.
4. Divide batter between prepared loaf pans and bake in preheated oven for 60-70 minutes, or until toothpick inserted in center of bread comes out clean.