If you’re going to eat bread…might as well make it one that’s vegetable based, right? Not only is zucchini bread delicious, but it has significant nutritional value, too.
First, a brief educational history of our favorite squash. Zucchini found its way stateside with the Italian immigrants, starting in the 1920’s. Once it passed through Ellis Island, the name was changed from the Italian form of ‘zucca,’ to zucchini as it remains today.
Here are some things you should know for the next time you hit the grocery aisle (or even better, the farmer’s market!):
- Contrary to popular belief, bigger isn’t always better: small to medium sized zucchini are the most flavorful.
- Zucchini is composed of 95% water!
- The darker the zucchini skin, the richer in nutrients it will be.
And of course, we couldn’t leave you without some mouthwateringly delicious recipes to try:
Sweet – Paula Deen’s Zucchini Bread
The sugar, cinnamon, nutmeg and pecans in this recipe are sure to satisfy every sweet tooth. After all, Paula isn’t famous for her spinach and kale salad recipes…
This recipe utilizes the strong flavors of some of our favorite savory ingredients, like feta, garlic and balsamic vinegar. The result is what looks like an incredible side dish for any meal…
This bread uses four whole cups of grated zucchini, resulting in a moist, delicious treat for everyone. Almond extract, instant coffee grounds, cinnamon and cocoa make for an irresistible combination!
This bread chocked full of herbs and veggies would make a perfect addition for anything from your winter soup to a summer barbeque. If you’ve never tried the combination of cheese and zucchini together, we can promise that it will not disappoint…
This recipe lightens up classic zucchini bread by replacing regular flour with whole wheat, applesauce and yogurt for some of the oil and butter, and adds walnuts to include a healthier fat. Try this one guilt-free!