Do you have an endless supply of zucchini and don’t know what you are going to do with it all? If you have a garden and plant zucchini and are anything like my mom, you will have numerous zucchinis that could be used as a baseball bat, they are so big (maybe not quite, but I’m not far off). Did you know zucchinis can grow up to 1 meter long?
With all that zucchini, why not give this zucchini bread a try? If you like it (which I have no doubt), you can make extras and freeze it or give it away to family and friends. I promise they will appreciate it!
- 1/3 cup oil*
- 1/2 cup sugar
- 2 large eggs
- 2 cups shredded zucchini
- 2 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1/4 cup ground seed blend*
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pinches of salt
- Preheat oven to 350F.
- Line a loaf pan with parchment paper and set aside.**
- In a large bowl, cream sugar and oil together. Beat eggs in one at a time. Add vanilla and zucchini and mix until well combined.
- In a separate bowl, combine flour, ground seed blend, baking soda, cinnamon, nutmeg, and salt.
- Fold dry mixture into zucchini mixture until just combined and no dry spots remain.
- Pour the batter into the prepared pan and bake for about 50 minutes or until inserted toothpick comes out clean. Enjoy!
- Store in an airtight container for up to 4 days or up to 4 months in the freezer.
- When choosing an oil for making I recommend canola or extra-virgin olive oil. The olive oil may alter the taste in baked products. I used canola with this recipe
- Seeds are such a versatile ingredient that can be added to various baked products. I used the Blue Menu super seed blend but you can make your own blend of seeds. You can choose to put them in whole or blend them up. The only seed you should always grind up before eating is flaxseed because our bodies cannot digest the outer portion of the flaxseed.
- Spraying your pan with cooking spray before lining it with parchment paper will help keep your parchment paper in place.