I am loving this sweet, yet still healthy and light bread.

This is where I made the bread – in the gorgeous Dandenong Range outside of Melbourne, Australia.

When I set out to make my zuchinni bread I selected ingredients known to be more cooling and balancing for Pitta – given that it’s my primary dosha. For example, I substituted maple syrup for sugar and used eggs without the yolks preferring ingredients that are less heating. I also chose to use sunflower seeds instead of walnuts for the same reason.

I went back and forth on whether to add in the chocolate bits as they increase the heat of the body and aggravate Pitta, but eventually opted for them. In the summer months you may opt for dates instead of chocolate for a more Pitta-friendly recipe (see recipe below).

After it comes out of the oven, transfer to a wire rack to cool.

We enjoyed our bread toasted with a bit of ghee smeared on top.

4 replies
  1. Tal Gur
    Tal Gur says:

    As usual, photos are simply superb! I know it’s not easy to decide what to get as a present for a minimalist but you did such a great job! I’m so lucky to have a talented Ayurvedic chef all-year-round! Well, maybe it’s not only luck 😉

  2. Sammy
    Sammy says:

    Yours is my favorite Ayurvedic site. Your pictures and personal comments help me have a personal and healthy relationship with food. I get excited and anticipatory about cooking. As I am so visual, to see the food in various stages in photos is wonderful. When I make this recipe, I’ll feel as if you are standing next to me helping me to make it. Thanks!

    • Kyle
      Kyle says:

      Hi Sammy! I hope you enjoyed making (and devouring) your zucchini bread. Thanks for commenting!

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