Baked: Lemon Zucchini Bread

A wonderful, light zucchini bread that's not too sweet.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 60 mins

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Honey

Health and fertility benefits of Lemon Zucchini Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 cups chopped zucchini, shredded
1/3 cup brown sugar
1 large egg
1 1/2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
2 tsps lemon zest
1/4 cup honey

Instructions

1. Pre-heat the oven to 325° F (165° C). Grease an 8x4 inch loaf pan.

2. In a bowl, beat together the zucchini, sugar, egg, and oil.

3. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest.

4. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

5. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

6. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

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