What to do with all that zucchini from the garden? Make zucchini bread of course!
This is my favorite recipe for zucchini bread. It was inspired by this recipe. I switched out the all-purpose flour for King Arthur 100% Organic White Whole Wheat Flour. I like using whole grains whenever possible and using this white whole wheat flour gave it a richer, nutty taste.
I also substituted melted organic coconut oil for the vegetable oil. I am trying to avoid corn and canola oil and prefer the healthier aspects of the coconut oil.
You could add nuts, chocolate chips, or whatever you like to this. My grandkids like it just the way it is and they eat a whole loaf up quicker than you can bat an eye!
I hope you will try this recipe and let me know how you like it.
Fresh From the Garden Healthier Zucchini Bread
Yield: 2 loaves
3 cups King Arthur 100% Organic White Whole Wheat Flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 teaspoons ground cinnamon ( I love the Kirkland Signature Ground Saigon Cinnamon from Costco)
1 cup organic coconut oil – melted
2 1/4 cups sugar
1 Tbsp vanilla extract (Do not use imitation vanilla extract. Ever! For anything!)
2 cups grated zucchini (about 2 medium sized zucchinis)
-Preheat oven to 325º (I used the convection/bake setting on my oven but the regular setting is fine)
-Grease and flour two loaf pans.
-Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
-Beat eggs, coconut oil, sugar, and vanilla in bowl of standing mixer until well combined. (Or stir by hand)
-Add dry ingredients to the mixing bowl and beat on low until combined. It is best to use a mixer here as the batter will be thick.
-Add the zucchini to the mixture and mix on low speed just until combined.
– Spread batter into the prepared pans.
-Bake for 40-60 minutes, or until a toothpick inserted in the center comes out clean. (Mine took about 47 minutes.)
-Cool in pan on rack for 20 minutes. Remove from pan and cool completely.