Zucchini Bread in a Jar ft. Lactobacillus plantarum

Super-bacteria L. plantarum might be as close as your garden. Zucchini is a good source of the bacteria, and by fermenting it, you can up the benefits like slightly lower blood sugar, improved insulin, improved exercise capacity, improved sleep and mood, and many others.

Don't give away that zucchini--ferment it!

This recipe has a milder flavor than most fermented foods--it's only slightly tart. And of course it's an alternative to yogurt.

Equipment needed

1 quart jar (or 2 pint jars) with lid(s)
Canning funnel (optional)
Fermentation device (I use an insulated grocery bag, plastic grocery bag and a heating pad)

Ingredients

2 apples, peeled and cored
1 medium zucchini, unpeeled
4 dates, chopped
1 T cinnamon
1/2 T ground ginger
1 t salt
1/4 t ground cloves
1/4 t nutmeg
Filtered water
2 capsules or equivalent of your favorite probiotic that ferments at ~95F (I used Biotiquest Antibiotic Antidote)

Shred the apples and zucchini and put them in a large bowl. Add the spices, salt and dates and mix with a spoon or tongs.

Place the canning funnel on the jar and add the mixture. Add the probiotics to the top, opening capsules or crushing tablets if needed. Add filtered water until it reaches the top.

Loosely put on the lid and ferment for three days at ~95F, or until the mixture no longer tastes sweet.

To use an insulated grocery bag (or camper cooler), put the jar in a plastic grocery bag to catch any spills. Put the heating pad in the insulated grocery bag on its edge, then place the plastic grocery bag with the jar in it inside the insulated grocery bag. Clip the top shut and set the heating pad on medium or low.

Check on the jar every day; scrape off and discard any mold. Refrigerate when done. Don't forget to turn off the heating pad.

Comments

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