As usual, when I start creating in the kitchen I can’t stick to a standard recipe. But rather, I use the culmination of a few different recipes and my own creative ideas are in my toolbelt - which can lead to miraculous results, or inedible disasters. This one is a keeper - inspired by a Fresh Nectarine-Ginger Cake recipe from my favorite Minnesotan grocery store, my mothers Zucchini Bread recipe, and from my own knowledge of healthful (and tasteful) nutrition. Feel free to twist it anyway you like it!
This bread is perfect in the late summer, when nectarines and other stone-fruits are in perfect season. The spicy ginger and hearty squash will help lead your taste-buds into the coming fall season, while the sweet and juicy fruit keeps you in the present summer. This bread uses all natural sugar sources, virgin coconut oil and whole wheat and flax seeds for a heart healthy twist. The virgin coconut oil also gives a subtle nutty flavor. It is a common misconception that coconut oil is bad for your health, but in fact, it has many amazing qualities when ingested to benefit the cardiovascular system, digestion, weight loss and kidney function. For further information, check out this resource: http://tinyurl.com/5en5l9
Still not satisfied? Try subbing your family’s favorite oil in the recipe - such as extra virgin olive oil, walnut oil or canola oil.
This healthy bread is a great substitute for typical muffins, which are often high in animal fats and refined sugars and flours. Not only will it satisfy your morning sweet tooth, but will give you great nutritional benefits and help keep your energy up with its low-glycemic nature. Great for individuals concerned with diabetes, heart disease, weight management, menstrual discomforts or other autoimmune and inflammatory diseases.
Enjoy!
In good health,
Erin
Healthy Nectarine-Ginger Bread
2 Eggs
1/3 Cup Coconut Oil
Zest of 1 lemon
1/3 Cup Honey
1 Tsp Almond Extract
1 Tsp Ground Fresh Ginger
3 Nectarines (medium-sized), cubed into ¼-1/2 in pieces
¼ Cup Candied ginger, finely chopped
1 Cup Shredded Zucchini
1 ½ Whole Wheat Flour
1 Cup White Flour
2 Tbsp Ground Flax Seeds
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
½ Tsp Cinnamon
½ Nectarine, sliced (for decoration on top)
Brown Sugar, about 1/3 cup (for sprinkling on top)
•Preheat oven to 375°F
•In a large bowl, whisk together eggs, almond milk & coconut oil. Grate the zest of one lemon, grated fresh ginger and almond extract into mixture. Add honey & beat until smooth.
•Mix whole-wheat flour, white flour, flax seeds, baking soda, baking powder, salt & cinnamon in a separate bowl.
•Incorporate the flour mixture into the wet mixture, until batter is smooth.
•Add the nectarines, candied ginger pieces & zucchini into batter until mixed
•Lightly grease a large loaf-pan and pour the batter in - only filling 2/3 of the way full (if there is any batter left, make into muffins or a smaller pan. Can also substitute and use a pie plate, depending on the size of the loaf desired).
•Decorate the top of the batter with sliced nectarines, sprinkle brown sugar and pat-down into top layer of batter.
•Bake for 50-60 min, until brown on top and inserted knife comes out clean.
•Cool, remove from pan & serve.
Great with morning coffee! Serves 8-6.
