You’re going to be seeing a lot of zucchini bread around here. I’ve made 7 loaves so far [all different, but 2 were fails], and have only used up HALF of the grated zucchini from last week.
It’s like a never ending bowl of pasta.
This morning’s recipe is similar to the savory zucchini herb bread .
Well, besides that whole savory things. This is a “sweet” version. I say “sweet” because it’s not savory, but it’s really not sweet. Man am I good at describing things.
This bread is similarly nutrient dense, and great for on the go with a smear of your favorite nut butter.
It’s also highly recommended to brown them in a pan with a little coconut oil, smash banana on top, and then smear with nut butter. Maple Cinnamon Almond Butter perhaps?
This recipe took 2 trials. First, I made them in these mini loves, so they didn’t even need to be cut. Four portions for snacking, or 2 for a meal. While good in flavor, their texture was a tad on the mushy side. I threw in extra zucchini, which may have been the problem.
For round 2, I stuck with my 9” square pan and scaled back on the zucchini.
In my testing, the best greasing method, is the grease + flour trick. I typically use it for all bread recipes like this or banana bread style breads.
All you need to do is spread butter or coconut oil [maybe Earth Balance or just any oil works too? not sure] all around the pan. Bottom, sides + corners. Then, sprinkle about 1-2T of flour in the pan and knock it around by banging on the sides of the pans and turning it every which way. Then, turn the pan upside down over the sink, and knock on it more to shake the excess out.
I’ve never had a sticking problem with that method! If you don’t want to mess with this, parchment paper will always do the trick!
Easy as pie.
You can also pop these in the toaster for a quick, morning heat up.
This recipes is meant to be just barely sweet. With the addition of nut butter, butter, or yogurt + fruit, not much added sugar is necessary.
Breakfast fruit pizza?
Delivery vehicle for nut butter?
Maybe you want to turn this bread into cereal.
Whatever suits your fancy.
Cinnamon Zucchini Bread
- 1/2c + 3T oat flour
- 1/2c + 3T raw buckwheat flour
- 1c water
- 2T coconut oil, melted [or other oil]
- 3/4c lightly packed, grated zucchini [drained]
- 3T sucanat [or pure cane sugar]
- 1t vanilla extract
- 1/2t baking powder
- 1.5t cinnamon
- 1/2c walnuts, chopped [or pepitas/sunflower seeds for nut-free]
- 1/4t salt
- Preheat your oven to 375* and line a 9×9 square pan [or 9” circular] with parchment paper, grease with cooking spray, or grease with coconut oil/butter and dust with flour around bottom + edges.
- In a medium sized bowl, combine buckwheat flour, oat flour, baking powder, sucanat, cinnamon and salt. Stir until well mixed.
- In a small bowl, whisk together zucchini, vanilla, and water.
- Whisk in melted oil and immediately add wet to dry, stirring together until just combined. Over-stirring will result in a gummy texture.
- Gently fold in the chopped walnuts.
- Pour into pan + spread evenly.
- Set in middle rack and bake for 37-42min, until cracked and golden brown. The edges should be pulled away from the pan.
- Let cool for 5-10min before removing from pan to cut.
- Stores well sealed in the fridge. Best reheated in a pan over med heat, with a splash of oil, or in the toaster.
*high altitude [~5,000ft] – oven: 400* water: 1c + 1T baking soda: in between 1/4-1/2t
*gluten-free, vegan, + easily made nut free by leaving them out or adding seeds instead
- for the flours, feel free to sub: quinoa flour, oat flour, amaranth flour, chickpea flour [Since this is a gluten-free recipe, I am not sure how a wheat flour would work in this recipe. If you try it out, let me know! Liquid measurements will most likely need to be adjusted.]
Ready for the rest??