What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now. Zucchini! Love it or hate it, it is quite abundant this time of year. And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it. It will certainly make you reconsider your non-zucchini eating stance. And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.
Helping you out with those New Year’s resolutions and continuing on with healthy eating posts for January. We already covered eating more veggies with our bonus recipe of the month available only for subscribers: cauliflower rice using the slicer/shredder attachment. (subscribe to get bonus recipes every month!) Next we tackle eating more whole grains. If you are used to eating white flour bread, quick bread is a great segue into the realm of whole grain baking, and eating. The heartier flavors and textures of whole grains work well and taste great in recipes such as quick breads, muffins, pancakes and waffles. I love this Spelt Oat Bread because it isn’t sweet, so you can go either way with it: spread on a little Greek yogurt and drizzle with honey for a filling breakfast or serve alongside a hearty minestrone for a healthy dinner.
Looking for something new for your brunch repertoire? With Mother’s Day right around the corner, now is the time to start planning. Instead of muffins or sweets, try out a savory baked good. Easier than yeast breads, a savory quick bread still allows for toppings like poached eggs, salmon, cream cheese, etc. And that makes for a delicious brunch! Since springtime is fully here, I went with fresh, bright flavors. Lemon and dill go together quite nicely, especially when paired with the tanginess of yogurt and buttermilk.