Looking for ways to use all that summer zucchini? This bread recipe is the perfect way to use up your veggies before they spoil. It also allows you to satisfy your sweet tooth without indulging in processed food. It’s refined sugar free and is easily made gluten free, too.
This recipe makes one 9×5 loaf and ten one-slice servings.
- 2 eggs
- 2 cups whole wheat flour (or gluten free flour)
- 1/2 cup raw local honey
- 1/4 cup coconut oil, melted
- 1/4 cup plain greek yogurt
- 1/4 cup buttermilk
- 2 cups shredded zucchini, not squeezed dry
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- Optional add-ins: chopped walnuts, raisins, or dark chocolate chips
1.Preheat oven to 350 degrees. Grease a 9×5 loaf pan with butter or coconut oil.
2. After you shred the zucchini, place it on a paper towel to drain while you prepare the other ingredients. Squeezing it is not necessary.
3. In a large bowl, whisk together the eggs, melted coconut oil, yogurt, honey, buttermilk, and vanilla.
4. Sift the flour, salt, baking soda, baking powder, and cinnamon into the bowl of wet ingredients. This ensures there are no dry clumps in your batter. Stir until incorporated.
5. Stir in the zucchini and any add-ins you choose. Then poor into your prepared loaf pan. Sprinkle the top with a little more cinnamon.
6. Bake for 50 minutes, or until a toothpick inserted comes out clean. Let cool in pan for about 10 minutes, then transfer to a wire rack to finish cooling.
The bread will last a day or two on the counter, but it tastes better when fresh. Enjoy with a cup of coffee or tea, or bring it to your next brunch.
Weekly Fig is a private membership association for local sustainable foods.