Beth’s Zucchini Bread
In TCM, zucchini is considered beneficial for the Liver as it helps to cool excess heat in the body, supports detoxification, and promotes a healthy liver function by reducing inflammation.
[cooked-sharing]
Preheat oven to 350 degrees F. For 2 breads, prepare two loaf pans with parchment paper. For 24 muffins, add liners to muffin tin.
Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together. Add the dry ingredients to the wet mixture. Add the walnuts and mix until just combined,
Divide evenly into the prepared pans or muffin tins. Bake for 50-60 minutes, or 25 minutes for muffins; or until a toothpick comes out clean. Cool in the pans for 5 minutes, and then cool on wire rack.
NOTE: Shred the zucchini using the larger side of a cheese grater. No need to peel first, unless skin is very thick. Do not squeeze the zucchini dry; as the moisture is needed in the recipe.
Ingredients
Directions
Preheat oven to 350 degrees F. For 2 breads, prepare two loaf pans with parchment paper. For 24 muffins, add liners to muffin tin.
Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together. Add the dry ingredients to the wet mixture. Add the walnuts and mix until just combined,
Divide evenly into the prepared pans or muffin tins. Bake for 50-60 minutes, or 25 minutes for muffins; or until a toothpick comes out clean. Cool in the pans for 5 minutes, and then cool on wire rack.
NOTE: Shred the zucchini using the larger side of a cheese grater. No need to peel first, unless skin is very thick. Do not squeeze the zucchini dry; as the moisture is needed in the recipe.
