Happy Tummy Zucchini Bread

I’m up to my eyeballs in vegetables. I’ve been eating so much healthy goodies and fiber rich fruits and veggies, that I completely packed my produce drawers in my kitchen fridge.

Okay, yes, I’m one of those guilty parties that has two refrigerators in their home. I have a garage fridge. How else are we to store the extra milk gallons, restaurant leftovers and frozen tamales?

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

So my extra refrigerator is extra old and I know when I put vegetables in there I’m at risk for getting frozen vegetables out of it. And sure enough, my zucchini was on the brink of Iceland. So I made zoodles and a huge batch of zucchini bread.

Now I hadn’t planned to share this recipe, as I found it here on Simply Recipes, and I was just trying to find a good zucchini bread recipe, but I changed a couple things and dare I say it…this is the best zucchini bread I’ve had. I took some to work and a couple of my normally picky co-workers demolished it in a second.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Maybe it’s because I cut out half the fat. Or because I swapped half the regular gluten flour with more tummy friendly gluten free flour. Or the fact that I double the zucchini. Or maybe it was the nutty pecans and extra nutmeg.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Whatever it was, I can’t get enough. I will purposely buy zucchini all the time just to make this.
All. The. Time.
It. Is. That. Good.

Okay. Got it? Gonna make it? Good!

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Oh and have you met my cheese face Anneliese? She was helping me photograph the tasty bread. And by helping, I really mean eating.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Happy Tummy Zucchini Bread

Total Time: 1 hour, 20 minutes

Number of servings: 30

Per Serving 167 calories

Fat 8 g

Carbs 23 g

Protein 3 g

30


Happy Tummy Zucchini Bread

Ingredients

  • 4 cups fresh grated zucchini
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain fat free greek yogurt
  • 1/2 cup canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups gluten free flour blend
  • 2 tsp baking soda
  • 1 tsp pink sea salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/4 cups chopped pecans, optional

Instructions

  1. Preheat the oven to 350F.
  2. Spray a 9x13 or 10x14 baking pan with cooking spray and set aside.
  3. In a large stand mixer, combine the fresh grated zucchini, eggs and sugar and mix well. Add the canola oil and fat free greek yogurt and mix well.
  4. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and spices.
  5. Add the dry mixture to the zucchini mixture and mix well, scraping the sides of the bowl as needed. Add the chopped pecans, if desired, and stir in gently.
  6. Pour mixture into prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool for at least 10 minutes before slicing into 30 pieces to serve.
  8. Store in a covered container in the refrigerator up to one week. Or wrap tightly in plastic wrap and freeze up to 3 months.

Notes

For a gluten free option, use all gluten free flour blend. *recipe has not been tested with this option

Home Made Summer-The Hearty-Hearty Zucchini Cake with Lemon Icing

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Okay, this Hearty Zucchini Cake with Lemon Icing from Home Made Summer Cookbook Review and Giveaway is so super fantabulous I can’t say it enough. This cake brings back childhood memories of European cakes and pastries. It’s nutty, fruity and dense and tangy. The flavors mingle so nicely together and it tastes amazing cold with coffee!

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Fresh grated zucchini, big juicy cranberries, plump raisins and roasted nuts are packed into this hearty and hearty healthy cake.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Seriously, if you don’t head to your kitchen and make this now, then head to the store, get the ingredients and make it this weekend!

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

You won’t regret it!

Hearty Zucchini Cake with Lemon Icing

Ingredients:
2 cups self rising flour
2/3 cup brown sugar, packed
Pinch salt
1 tsp cinnamon
1 large zucchini, grated
1 cup raisins
1 cup cranberries
3/4 cup hazelnuts or mixed mixed nuts, toasted and chopped
2 large eggs
2 tsp vanilla
1/2 cup canola oil
Cooking spray

Lemon glaze:
Finely grated zest of one lemon
1-2 Tb fresh squeezed lemon juice
1 1/2 cups powdered sugar

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Preheat the oven to 350F. Spray a loaf pan or 1 1/2 quart baking pan with cooking spray and set aside.

Whisk together the self-rising flour, brown sugar, salt and cinnamon.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Stir in the grated zucchini, cranberries, raisins and roasted nuts.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Beat the eggs, vanilla and oil in a separate bowl and combine with the flour mixture.

Pour batter into prepared pan.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.

While the cake is cooling on a rack, zest the lemon.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Juice the lemon and combine it with the lemon zest.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Add the lemon juice and zest 1/2 tablespoon at a time to the powdered sugar and mix well until it is the consistency of a thin yogurt.

Drizzle the icing over the cooled cake.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Slice and enjoy. Serves 16.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Hearty Zucchini Cake with Lemon Icing

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 16

Per Serving 277 calories

Fat 11 g

Carbs 43 g

Protein 4 g

16


Hearty Zucchini Cake with Lemon Icing

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Zucchini Cake

  • 2 cups self rising flour
  • 2/3 cup brown sugar, packed
  • Pinch salt
  • 1 tsp cinnamon
  • 1 large zucchini, grated
  • 1 cup raisins
  • 1 cup cranberries
  • 3/4 cup hazelnuts or mixed mixed nuts, toasted and chopped
  • 2 large eggs
  • 2 tsp vanilla
  • 1/2 cup canola oil
  • Cooking spray
  • For the Lemon glaze

  • Finely grated zest of one lemon
  • 1-2 Tb fresh squeezed lemon juice
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat the oven to 350F. Spray a loaf pan or 1 1/2 quart baking pan with cooking spray and set aside.
  2. Whisk together the self-rising flour, brown sugar, salt and cinnamon.
  3. Stir in the grated zucchini, cranberries, raisins and roasted nuts.
  4. Beat the eggs, vanilla and oil in a separate bowl and combine with the flour mixture.
  5. Pour batter into prepared pan.
  6. Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.
  7. While the cake is cooling on a rack, zest the lemon. Juice the lemon and combine it with the lemon zest. Add the lemon juice and zest 1/2 tablespoon at a time to the powdered sugar and mix well until it is the consistency of a thin yogurt.
  8. Drizzle the icing over the cooled cake, slice and serve.

 

Home Made Summer-Hearty, Sweet, & Spicy-Cookbook Review and Giveaway

Home Made Summer Giveaway | Famished Fish, Finicky Shark

Photo edit by Jennifer Tammy

It’s a Home Made Summer. When I think of Summer, I do think of home made foods. Home made salads and pastries bursting with fresh fruits and vegetables. Fresh meats rubbed down with fresh herbs and spices. Food that makes your taste buds sing.

That is exactly what Home Made Summer by Yvette van Boven is all about-fresh creations that are HOME MADE.

I had fun reviewing Yvette’s unique cookbook and browsing through so many recipe options.

 

I settled on something Hearty…

The Hearty Zucchini Cake with Lemon Icing was bursting with nuts and fruits and vitamin packed zucchini, the cake itself dense and hearty. The lemon icing was the kicker-it offered the perfect amount of zing and sweetness and tied right into the cake. I really could eat this all day! (Recipe found here!)

Hearty Zucchini Cake | Famished Fish, Finicky Shark

 

I settled on something Sweet…

The Strawberry Peach Tart, which could be made with just about any fruit, was so close to perfection I wondered why I shouldn’t make this every week. I must have devoured 3 slices with my coffee the morning I made it. The crust was especially flaky and buttery and melted in my mouth and the fruit was just tart enough with the perfect amount of sweetness. Some fresh whipped cream on top finished it off nicely. (Recipe found here!)

Strawberry Peach Tart | Famished Fish, Finicky Shark

 

I settled on something Spicy…

This unique Spice Rub can be made in advance and rubbed on just about any meat before it hits the grill. I chose Tri Tip for this particular rub, which consisted of Asian spices, fresh herbs, ground chiles and lemon zest. It was pretty good! (Recipe found here!)

Spicy Rubbed TriTip | Famished Fish, Finicky Shark

All of these recipes were delicious and unique in their own ways.

For a chance to try these recipes and more, enter the Rafflecopter giveaway below AND read up on my fellow Bloggers’ posts to try more recipes NOW.

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