Dare I share my wonderful zucchini bread recipe? Oh, but I must. It is so freakin’ yummers! Yup, I don’t know how else to describe it. It’s just so freakin’ yummers!
In 2014, for the first time ever, I planted my own garden with some help from a friend who provided me with a ton of tips, and all the seeds (forever grateful). I didn’t plant a large garden or a whole lot of different vegetables but zucchini was definitely one of them. I’m a huge zucchini lover! I can eat it raw, in stews and soups, and of course in a bread…with chocolate chips. Hell yes!
So now let’s get on with the recipe. (Psssst, whenever I can, I use local and/or organic ingredients.)
Zucchini Bread Recipe (this makes a double batch)
- 3 eggs
- 1 cup olive oil (or virgin coconut oil)
- 2 cups of coconut palm sugar (you can use white sugar, same ratio 1:1)
- 2 tsp vanilla extract
- 2 1/2 cups of zucchini
- 1 ripe banana (or 1/2 cup pineapple)
- 3 cups of whole wheat flour (I used 2.5 cups whole wheat, 1/2 cup chia seed flour)
- 2 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp of cinnamon (or more or less, depending on personal preference)
- 1 tsp nutmeg (or more or less, depending on personal preference)
- pinch of sea salt
- Optional: add 1 cup of organic chocolate chips and/or 1 cup of crushed walnuts
Preheat oven at 350 F
Combine eggs and oil together in a large bowl and beat well. Stir in sugar. Mash zucchini and banana together (I mixed them lightly in a food processor) with vanilla extract and then stir into the eggs, oil and sugar. In another bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, salt, and the optional chocolate chips and/or walnuts. Gradually stir the dry mixture into the wet mixture until it is all blended together. Grease two bread pans with oil or butter. Pour evenly into two bread pans. Bake in the oven for 1 hour. Cool on racks. Slice and serve. Enjoy!
I served this bread at a workshop I held in my home and it was a huge hit. If you make the recipe, be sure to come back and tell me what you think.