It’s that time of year where zucchini are abundant (and cheap) so I thought it was about time that I shared a great recipe for my favorite way to use the awesome vegetable!
I made some minor changes to this standby recipe to make it a tad bit healthier. There are some adjustments that I have made in my kitchen that help me feel better about “treat” foods like this one. For example, I use turbinado (raw) sugar in ALL of my cooking and baking now. It’s an easy switch to make and is less processed, lower in calories, and rich in natural flavor. It bakes beautifully and I love saving a little to sprinkle on top because it makes a wonderful crust.
Try this recipe–you’ll love it!
Classic Zucchini Bread
by
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake quick bread summer
Ingredients (2 mini loaves)
- 2 small/medium eggs
- 1/2 c. coconut oil
- 3/4 c. + 1 T. turbinado sugar
- 1 t. vanilla extract
- 1 c. grated zucchini
- 1 c. all-purpose flour
- 1/2 c. whole wheat pastry flour
- 1/2 t. baking soda
- 1/4 t. baking powder
- 1/2 t. salt
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. cloves
- 1/4 c. + 1 T. thinly sliced almonds
Instructions
Preheat your oven to 350 degrees.
In a small mixing bowl, whisk together the eggs, oil, 3/4 c. sugar, and vanilla, then stir in the zucchini.
In a larger mixing bowl, stir together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Make a well in the dry ingredients and pour in the wet ingredients.
Stir together the wet and dry ingredients just until combined, then fold in the almonds.
Liberally grease 2 mini loaf pans (or muffin tins or whatever other baking dish you choose) and pour in the batter equally between them.
Sprinkle the remaining 1 T. sugar over the top of the batter along with the 2 T. almonds (this step is optional but it makes a lovely crisp crust).
Bake the loaves in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
This is one of those things that’s hard to wait to eat, but it really is better once it’s cooled down! Give it at least 20 minutes then chow down.
I hate to use the “m-word” for every single baked item, but I’ve gotta say it. This bread is so moist. What can you do…I feel like perfect moisture is one of the main goals in baking. The zucchini and the coconut oil really work together here for that perfect balance. Soft, sweet, and delicious.
Thanks for reading!
-Lauren
3 Responses
Emily
I sure hope there is some of that leftover this weekend 🙂
Lauren
I think it’s already gone! But NO worries, you know I’ll send you home with somethin good. 🙂
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