I now have more zucchini than I can fit in my fridge. I decided to whip up this delicious spiced zucchini bread to use up some of my bounty. It is so incredibly delicious you guys, this recipe tastes like it could be turned into bakery carrot muffins, it has the perfect amount of spice.
I'm also still out there hand pollinating my zucchini daily. I definitely don't need more for myself, but I love to share! I may have planted ten or so zucchini plants and we've been harvesting one of two zucchini's every day. We love how we can add it to almost any dish, especially to sneak in those extra veggies. We are definitely indulging in all the garden produce while we can.
Recipe note: we always use whole wheat flour for it's benefits but feel free to use all-purpose if that's what you have on hand! Brown sugar can also be substituted for the coconut sugar and you can also swap out flax eggs for chicken eggs.
Ingredients
1 cup whole wheat flour
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
¼ tsp sea salt
¾ cup coconut sugar
½ cup butter, melted
3 flax eggs*
1 tsp vanilla
2 cups zucchini
1 cup rolled oats
Directions
Preheat oven to 350°F. Coat a non-stick loaf pan with butter to prevent sticking.
In the bowl of a stand mixer, combine coconut sugar, melted butter, flax eggs, and vanilla extract. Stir in zucchini.
In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, and sea salt. Fold the dry ingredients into the zucchini mixture. Stir in oats.
Pour batter into loaf pan, sprinkle oats on top and bake for 50 minutes. Let cool, and transfer to a wire rack to cool completely before storing. Store into an air tight container for a few days.
*FLAX EGGS: for ONE flax egg, combine 1 tbsp flax meal and 3 tbsp water, let stand for 5 minutes. This recipe requires THREE flax eggs. Flax eggs can also be substituted for TWO regular eggs.
NOTE: You can also substitute for any flour/sugar you have on hand.
Commentaires