Flax Seed Zucchini Bread: A Healthy and Delicious Twist on a Classic
Zucchini bread is a classic comfort food, perfect for breakfast, snacks, or even dessert. But what if you could make it even healthier and more nutritious? Enter flax seeds! Adding flax seeds to zucchini bread not only boosts its nutritional value but also adds a subtle nutty flavor and a delightful texture. This recipe combines the moistness of zucchini bread with the health benefits of flax seeds for a guilt-free treat the whole family will love.
Why Flax Seed Zucchini Bread?
Flax seeds are a nutritional powerhouse, packed with:
* **Omega-3 Fatty Acids:** Beneficial for heart health and brain function.
* **Fiber:** Promotes digestive health and helps regulate blood sugar levels.
* **Lignans:** Antioxidants that may have anti-cancer properties.
Adding flax seeds to zucchini bread is an easy way to incorporate these benefits into your diet without sacrificing flavor or enjoyment.
Ingredients You’ll Need
This recipe uses simple, readily available ingredients. Here’s what you’ll need:
* **Dry Ingredients:**
* 3 cups all-purpose flour (or gluten-free blend)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup brown sugar, packed
* 1/2 cup flaxseed meal (ground flax seeds)
* **Wet Ingredients:**
* 4 large eggs
* 1 cup vegetable oil (or melted coconut oil)
* 2 teaspoons vanilla extract
* 2 cups shredded zucchini (about 2 medium)
* 1/2 cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
Follow these simple steps to create a delicious and healthy flax seed zucchini bread:
**Step 1: Prepare the Zucchini**
* Wash and trim the ends of the zucchini.
* Grate the zucchini using a box grater or food processor. You should have about 2 cups of shredded zucchini.
* **Important:** Place the shredded zucchini in a colander lined with a clean kitchen towel or cheesecloth. Sprinkle with a pinch of salt and let it sit for about 15-20 minutes. This will draw out excess moisture, preventing the bread from becoming soggy. After 15-20 minutes, squeeze the zucchini to remove any remaining liquid. This step is crucial for achieving the perfect texture.
**Step 2: Preheat the Oven and Prepare the Pans**
* Preheat your oven to 350°F (175°C).
* Grease and flour two 9×5 inch loaf pans. Alternatively, you can use baking spray with flour. This will prevent the bread from sticking to the pans.
**Step 3: Combine the Dry Ingredients**
* In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, granulated sugar, brown sugar, and flaxseed meal. Make sure all the ingredients are evenly distributed.
**Step 4: Combine the Wet Ingredients**
* In a separate bowl, whisk together the eggs, vegetable oil (or melted coconut oil), and vanilla extract until well combined.
**Step 5: Combine Wet and Dry Ingredients**
* Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Overmixing can lead to a tough bread.
**Step 6: Add Zucchini and Nuts (Optional)**
* Gently fold in the squeezed zucchini and chopped nuts (if using) into the batter until evenly distributed.
**Step 7: Pour into Pans and Bake**
* Divide the batter evenly between the two prepared loaf pans.
* Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The baking time may vary depending on your oven, so start checking at 50 minutes.
**Step 8: Cool and Serve**
* Let the bread cool in the pans for 10-15 minutes before transferring it to a wire rack to cool completely. This will prevent the bread from breaking apart.
* Once cooled, slice and serve. Enjoy!
Tips for Success
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
* **Squeeze the zucchini:** This is a crucial step to remove excess moisture and prevent a soggy bread.
* **Use fresh ingredients:** Fresh ingredients will always yield the best results.
* **Adjust sweetness to taste:** You can adjust the amount of sugar to your liking. If you prefer a less sweet bread, reduce the sugar by 1/4 cup.
* **Add chocolate chips:** For a chocolatey twist, add 1 cup of chocolate chips to the batter.
* **Use different nuts:** Pecans, walnuts, or even chopped almonds work well in this recipe.
* **Store properly:** Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for longer storage. Wrap tightly in plastic wrap and then foil before freezing.
* **High Altitude Adjustments:** At higher altitudes, you may need to adjust the recipe slightly. Try reducing the baking powder by 1/4 teaspoon and increasing the liquid by 1-2 tablespoons.
Variations and Add-Ins
This recipe is incredibly versatile. Here are a few variations and add-ins to try:
* **Chocolate Chip Zucchini Bread:** Add 1 cup of chocolate chips to the batter.
* **Apple Cinnamon Zucchini Bread:** Add 1 cup of diced apples and 1 teaspoon of extra cinnamon to the batter.
* **Lemon Zucchini Bread:** Add the zest of one lemon and 1 tablespoon of lemon juice to the batter.
* **Spiced Zucchini Bread:** Add 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice to the batter.
* **Cream Cheese Swirl:** Before baking, dollop small spoonfuls of cream cheese filling (made with cream cheese, sugar, and vanilla extract) on top of the batter and swirl with a knife.
* **Gluten-Free Zucchini Bread:** Use a gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum or add 1 teaspoon of xanthan gum to the dry ingredients.
Serving Suggestions
Flax seed zucchini bread is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **Spread with butter or cream cheese:** A classic pairing that never disappoints.
* **Toast and top with honey or jam:** A simple and satisfying breakfast.
* **Serve with a scoop of vanilla ice cream:** A delightful dessert option.
* **Pair with a cup of coffee or tea:** The perfect afternoon snack.
Nutritional Information (Approximate per slice)
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 2-3g
* Cholesterol: 30-40mg
* Sodium: 200-250mg
* Carbohydrates: 30-35g
* Fiber: 2-3g
* Sugar: 15-20g
* Protein: 3-4g
*Note: Nutritional information may vary depending on the specific ingredients used.*
Flax Seed Zucchini Bread Recipe Card
**Yields:** 2 loaves
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
* 3 cups all-purpose flour (or gluten-free blend)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup brown sugar, packed
* 1/2 cup flaxseed meal (ground flax seeds)
* 4 large eggs
* 1 cup vegetable oil (or melted coconut oil)
* 2 teaspoons vanilla extract
* 2 cups shredded zucchini (about 2 medium), squeezed
* 1/2 cup chopped walnuts or pecans (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, salt, granulated sugar, brown sugar, and flaxseed meal.
3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
5. Fold in squeezed zucchini and chopped nuts (if using).
6. Divide batter evenly between the prepared loaf pans.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let cool in pans for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve.
Enjoy Your Homemade Flax Seed Zucchini Bread!
This flax seed zucchini bread is a delicious and nutritious way to enjoy a classic treat. Whether you’re looking for a healthy breakfast, a satisfying snack, or a guilt-free dessert, this recipe is sure to please. Experiment with different variations and add-ins to create your own signature zucchini bread. Happy baking!