It’s February. It’s cold out, and the garden is giving me anything but a surplus of zucchini right now. But as I made this clean eating zucchini bread, I thought back to this past summer to one particular day. I was sitting on the patio watching my son tumble and fumble his way through the garden.
I watched him as he inspected a ladybug sitting on a leaf. He got so close on his hands and knees, they nearly bumped noses. Not an ease thing to do with a ladybug.
He poked it in the behind, and it buzzed away angrily, upset to have its lunch disturbed in such a rude and unceremonious manner. He giggled, and moved onto a spot in the ground next to a zucchini plant that was heavily weighed down with fruit just begging to be picked and rescued from the hot summer sun.
The earth was moist from a recent morning watering, so he happily settled in and began to dig. He wasn’t digging for anything in particular, but he ended up finding a worm. He pulled it up, took a close look, sniffed it and looked back at me with an expression that seemed to say “I just bit into a really sour lemon, Mama”. All he could say as he held up that worm was, “dirty“.
He’s been dirty ever since.
Yep, my kid loves to be in the garden. He loves to help, loves to dig, loves to use the tools, and especially loves to pick the fruits and veggies. He takes his job very seriously. We had to check the zucchini nearly every morning to see if one was ready to bring in that day. It was a good summer.
I knew this would be a fantastic recipe the second I had all the ingredients mixed together. Even in its uncooked state, the batter smells absolutely divine!
YOU MIGHT ALSO ENJOY:
Clean Eating Zucchini Bread
(Makes 1 loaf or 10 slices)
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1/4 teaspoon nutmeg
- 2/3 cup honey
- 1 generous cup grated zucchini (about 1 large zucchini)
- 2 tablespoons unsweetened apple sauce
- 2 tablespoons safflower or olive oil + extra for oiling the pans
- 1 whole egg
- 1 egg white
- 1 tablespoon fresh lemon zest
- 3/4 cup plain, non-fat yogurt
- Preheat oven to 350 degrees F.
- Oil 2 medium loaf pans with olive oil (use a mister if you have one), or 1 large loaf pan.
- In a medium-sized mixing bowl, whisk together the flour, baking soda and nutmeg.
- In a large mixing bowl, whisk together the honey, zucchini, apple sauce, egg and egg white, olive oil, lemon zest and yogurt. Mix well.
- Using a wooden spoon, stir the flour mixture into the wet mixture and blend well.
- Pour the batter into the loaf pan and place in the oven.
- Bake for 50-60 minutes or until a cake tester comes out clean.
- Note: You may need to cover this loosely with foil if the top starts to get to brown.