Zucchini Bread Loaf 15




Day one of my Detox is down, no sweat!  I started out the day with baked oats and a steamy cup of teeccino with 1 tsp of blackstrap molasses mixed in.  Afterwards my daughter and I and tried our hand at making buckwheat gnocchi.  They tasted great but I couldn’t get all the potato lumps out.  I got a dang good workout in trying to though!




 For lunch I had a to-die-for red lentil cake from Native Sun with a kale salad.  I’m going to try my hand at recreating those cakes soon.  In the afternoon we hit the boat and I enjoyed refreshing coconut water and lime seltzer.  I didn’t even miss my crisp white wine.  Ok maybe a teensy bit.

The day was rounded out with Cajun spiced grilled fish tacos and Caribbean black bean-mango salsa on a brown rice wrap for dinner.  


Going forward my game plan for the detox is to make one big recipe I can eat for some dinners and or lunches and then cook as I regularly would for the family.  I had gotten a HUGE zucchini from the farm and wanted to incorporate it into burgers.  Michelle, who is leading my detox, said she has trouble keeping the burgers together so she does more of a sloppy joe mixture. I built on this idea and went with a loaf, hoping it wouldn’t fall apart. 

I was so happy with how this turned out.  The walnuts gave it that warm, nutty flavor.  The texture was so moist and the soft sweetness from the raisins and apples were a great balance for the savory thyme and vegetables.  For reheating, the toaster oven worked perfectly, giving the slice that bit of crunch on the outside.  I got eight very filling servings when paired with some massaged kale salad with apples and walnuts to bring out those flavors in the loaf.  I hope you enjoy!

Zucchini Bread Loaf

Altered from Clean Food, Lentil Apple Walnut Loaf pp 232
Serves 6-8

Ingredients


3 Tbsp ground flax
1/2 cup water
3 Tbsp extra virgin olive oil
1 large sweet onion
1 carrot
1 apple, cored
1 med zucchini about 1.5 lb
1 can white beans, drained, rinsed and mashed with a fork, I use Eden Organic
1/4 cup raisins
3/4 cup toasted walnuts, chopped
1 tsp dried thyme
Fresh ground pepper, coarse sea salt, to taste
1 cup cooked quinoa
7 dashes ume plum vinegar


Glaze
1/4 cup course ground mustard
2 Tbsp honey


Directions


1. Preheat oven to 350F.  Mix flax seed and water in a small bowl and set aside.


2. Chop onion, zucchini, apple and carrot into big chunks and throw into a food processor with the shred attachment on. 


3. Heat 3 Tbsp oil in a large skillet, add shredded veggies and saute until softened, about 7 minutes; drain liquid produced by veggies as needed until they appear somewhat dry.  Season with salt and pepper, to taste.  Mix in beans, raisins, walnuts, thyme, quinoa and flax mixture.  Cook 2 minutes.  Stir in vinegar.  Add to a meatloaf pan sprayed with cooking spray.


4. Mix mustard and honey for glaze in the bowl the flax seed mixture was in.  Top loaf with glaze and bake, uncovered for 40 minutes.  Remove from oven and serve.


Nutrition Information
6 Servings
Amount Per Serving


Calories 394.9
Total Fat 18.6 g
Saturated Fat 1.9 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 6.4 g
Cholesterol 0.0 mg
Sodium 433.6 mg
Potassium 768.6 mg
Total Carbohydrate 50.5 g
Dietary Fiber 9.8 g
Sugars 13.4 g
Protein 11.6 g


Vitamin A 46.1 %
Vitamin B-6 13.2 %
Vitamin C 14.0 %
Vitamin E 7.5 %
Calcium 11.1 %
Copper 24.5 %
Folate 20.3 %
Iron 28.4 %
Magnesium 20.8 %
Manganese 52.5 %
Niacin 4.8 %
Pantothenic Acid 3.8 %
Phosphorus 29.4 %
Riboflavin 34.6 %
Selenium 3.1 %
Thiamin 11.9 %
Zinc 9.7 %




Nutrition Information
8 Servings
Amount Per Serving


Calories 296.2
Total Fat 13.9 g
Saturated Fat 1.4 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 4.8 g
Cholesterol 0.0 mg
Sodium 325.2 mg
Potassium 576.5 mg
Total Carbohydrate 37.8 g
Dietary Fiber 7.3 g
Sugars 10.0 g
Protein 8.7 g

Vitamin A 34.6 %
Vitamin B-6 9.9 %
Vitamin C 10.5 %
Vitamin E 5.6 %
Calcium 8.3 %
Copper 18.4 %
Folate 15.2 %
Iron 21.3 %
Magnesium 15.6 %
Manganese 39.4 %
Niacin 3.6 %
Pantothenic Acid 2.9 %
Phosphorus 22.0 %
Riboflavin 25.9 %
Selenium 2.4 %
Thiamin 8.9 %
Zinc 7.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.


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