Zucchini Health Benefits
Zucchini is one of the easiest foods to grow at home and it has a number of awesome nutritional and healing benefits. In addition, it can be an excellent source of fiber (which is why you should never peel its skin)! Furthermore, zucchini can lower the risk of digestion issues like hemorrhoids, constipation and even colon cancer! Hence, speaking of cancer, zucchini contains another nutrient that is known to contribute to preventing cancer. It contains falconed compounds that fight free radicals in the body. You must know that zucchini protects more than just your colon.
According to one study, zucchini along with a number of other foods like avocados, cabbage, and cauliflower, it is proven that women who increased their intake of those foods had a significantly lower risk of stomach cancers, mouth and throat!
Moreover, zucchini can also be a fantastic source of potassium. Our cells absolutely need it to function (it’s especially important for red blood cell levels). However, a serving of zucchini can provide you with almost a third of your daily Vitamin C intake. Our body uses this powerful antioxidant in order to maintain healthy bones and teeth, repair injuries and help absorb iron from your food.
Zucchini as a Healthy Baking Substitute
Nowadays, a lot of people use zucchini as a part of a well-balanced dinner. Thus, baking with zucchini is becoming more and more popular in the world. Therefore, once you’ve tried it, it’s hard to turn back. This is the reason why I love using zucchini as a baking substitute:
- You should add moisture to recipes
- Very low calories, but filling
- Cheap gluten-free alternative
- Easily add more veggies to your daily diet
- Up your fiber intake
- Lets you bake without the inflammation!
A Perfect Gluten-Free Chocolate Zucchini Bread Recipe!
The Chocolate Zucchini Loaf can be an awesome snack during the whole day. It’s a very satisfying pick-me-up that will definitely not leave you with that weighed-down feeling in your gut that wheat products give.
- 1 Cup Chocolate hazelnut butter blend (NOT Nutella… you can use a non-dairy, low sugar Nutella Alternative)
- 1 tbsp pure vanilla
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- Pinch of sea salt
- 1 cup zucchini, shredded, then squeezed
- 2 large eggs
- 2 tbsp pure maple syrup
How to Prepare it:
First of all, preheat oven to 400°F. Then, combine hazelnut butter, eggs, maple syrup, vanilla, and sea salt until smooth. After that, add baking soda and ACV, mix. and add shredded zucchini. Finally, scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). You will know when it’s done when a toothpick inserted into the middle comes out clean.
Eventually, allow cooling for several minutes, and then enjoy!!!