Monday, July 9, 2012

Zucchini Bread

Don't let all the ingredients below fool you - this is an easy and really delicious zucchini bread recipe you won't want to miss!

2 1/2 to 2 3/4 cups of grated zucchini
3 cups whole grain flour (try spelt or einkorn flour)
1 tsp. sea or kosher salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
1/4 tsp. ground mace
3 eggs
1/4 cup melted butter (organic, grass-fed)
3/4 cup oil (olive or coconut)
2 cups whole unrefined cane sugar (or coconut sugar or maple sugar or a combination thereof)
3 tsp. vanilla extract
1 cup chopped, soaked walnuts or pecans
About a 1/4 cup almond flour and a 1/4 cup coconut sugar, mixed, to be used as a crumble topping

How To:
1. Prep: Preheat oven to 325 degrees and prepare two 8x14 pans (grease and flour).

2. Wet Ingredients: In a large bowl, combine the eggs, butter, oil, vanilla, and sugar. Beat on low to medium speed until combined.

3. Dry Ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, mace (dry ingredients) and mix well.

4. Combine and Cook: Add the wet ingredients to the dry ingredients and mix on low speed until combined. Add the zucchini and nuts, mix well by hand, and pour into pans. Sprinkle the "crumble" mixture on top. Bake about 50-60 minutes until toothpick inserted into center comes out clean. Let cool for about 15 minutes.

Comments: We are definitely looking for ways to use up our zucchini and my only complaint with zucchini bread recipes is that they don't use up enough zucchini! So after trying a few different versions, I think this is the best, which actually uses more zucchini and results in a really delicious bread. We used the Cocozella di Napoli heirloom variety (pictured below) for our bread, which we grew from seed this year.

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