Zucchini, Beet, Apple Bread

The older I get, the less I am liking sugar.  My dad has never really liked sugar, in my lifetime (although apparently he did used to eat a Three Musketeers bar everyday in his lunch in high school), and I never understood that.  But these days, the less I eat sugar, the better I feel, and the less I like it.

In all honestly, I just really don't like the way eating a lot of sugar makes me feel.  I typically end up feeling foggy, headachy, or sick, so we have been cutting out a lot of sugar in our diets.  Also, there have been a lot of studies lately that show how terrible eating sugar is for our bodies.  We just don't need it and it is causing all kinds of issues with our bodies.  

This bread is a wonderful way to have something slightly sweet and tasty feeling without getting the sugar rush.  Plus it is a great way of incorporating more vegetables and fruit into your diet!  

Chocolate, Beet, Zucchini Bread

Adapted from Kitchen Matters

1 loaf

1/4 cup coconut oil, melted

1/4 cup sour cream

1/2 cup maple syrup

2 eggs

1 tsp vanilla extract

1 1/2 cups whole wheat flour

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 1/2 tsp cinnamon

pinch of nutmeg

3/4 cup shredded, unpeeled zucchini

3/4 cup shredded, unpeeled apple

3/4 cup shredded, peeled beet

Preheat your oven to 350°F.

Grease a standard sized bread loaf tin.

In a medium bowl, mix the oil, yogurt, syrup eggs and vanilla until combined. In a large bowl, mix flour, cocoa powder, baking soda, baking powder, salt, cinnamon and nutmeg together.

Stir the wet ingredients into the dry ones.  Fold in the zucchini, beet and apple and pour it into the pan.

Bake for 50-60 minutes until a toothpick comes out lean.

Let cool for 5-10 minutes, then let it cool.  Eat within 3-4 days.

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