Food Focus: Zucchini
Zucchini squash or courgette is the most popular summer squashes in Americas and Europe. Like gourds, it belongs within the Cucurbitaceous (cucurbita-pepo) family.
Summer squashes are believed to be originating in the Central America and Mexico. Several different cultivars of summer squash are grown throughout the United States during the warm, frost-free season. Almost all the members of the squash family vegetables feature smooth, tender skin, and flesh with small edible seeds and high moisture content.
Recipe of the Month: ZUCCHINI BROWNIES
1 cup organic pastry flour 1/3 cup cacao
1/2 tsp. sea salt
1 egg
3/4 cup date sugar
1/2 cup coconut oil
1 cup semisweet or milk chocolate chips 3/4 cup whole wheat flour
1/2 tsp. baking soda
2-3 cup zucchini, shredded
3/4 cup coconut sugar
1/2 cup Greek yogurt
1 tsp. vanilla extract
1/2 cup nuts, chopped (optional)
DIRECTIONS:
Preheat oven to 350°. Combine dry ingredients (flour, wheat flour, baking cocoa, baking soda, salt) in a large bowl.
Stir in the shredded zucchini. In a small bowl, combine the wet ingredients (egg, sugars, yogurt, oil and vanilla). Once combined, add the wet ingredients to the zucchini/flour bowl. Stir until thoroughly combined. Pour batter into a GREASED 13×9-inch pan. Sprinkle the chocolate chips (and nuts if using) on top of the batter. Bake 35-40 minutes or until a toothpick inserted at the center comes out clean.
Food Facts:
• Zucchini is one of the very low calorie vegetables; good for cholesterol.
• Zucchinis have anti-oxidant value.
• Furthermore, zucchinis, especially golden skin varieties, are rich in flavonoid poly-phenolic antioxidants.
• It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte.
• Fresh pods, indeed, are good source of anti-oxidant vitamin-C.
• They contain moderate levels of B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals
like iron, manganese, phosphorus and zinc.
