Prep 30 mins
Cook 1 hr
This is a recipe for moist, delectable yet healthy zucchini bread I originally got passed down from my great-grandmother, but tweaked to be healthy, too! I think you'll find it tastes better the day after baking. Enjoy!
- 3 cups whole grain wheat flour (I prefer spelt)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon aluminum free baking powder
- 3 cups grated zucchini
- 3 large eggs (organic and cage-free taste the best)
- 1 1⁄2-2 cups raw sugar, demerara, coconut nectar, etc. (you can use turbinado (sugar in the raw)
- 1 cup light olive oil (I use a lighter olive oil from Trader Joe's that's not completely refined)
- 3 teaspoons vanilla
- 1 cup chopped pecans (or whole) (optional)
- Adjust oven racks so that one is in the middle. Preheat oven to 300 degrees.
- Grease two loaf pans with butter or oil.
- Combine the dry ingredients.
- Beat together the wet ingredients (if you are using a coarse sugar, make sure it's pretty well dissolved).
- Gently combine the dry ingredients with the wet ingredients. Optional: add the chopped pecans now and/or wait to put some on top.
- Pour the batter into the two loaf pans. Optional: sprinkle chopped or whole pecans on top.
- Bake 50 to 60 minutes* depending on type of pan (glass will take a little longer).
- *I highly recommend to start checking the bread with a toothpick early (around 45 minutes for glass pans/maybe 35 minutes for metal) and then keep checking about every 5 minutes (longer if it's still really wet) until the toothpick just barely comes out clean (with only a few moist crumbs stuck to it). If the toothpick comes out with no crumbs and leaves a hard little hole, you baked it too long. Moistness is key for a delicious zucchini bread.