Everlasting Harvest Zucchini Bread Recipe
(Also known as, “Help me use all this zucchini! Bread”)
Every summer, the zucchini is prolific and I find myself challenged to use it all! This bread is so delicious… and good for you! With freshly milled flour, eggs, local honey, unrefined sugar cane and a vegetable to boot, this is the healthiest bread (dessert) you will ever eat. Zucchini bread is great for a quick breakfast or snack. Make extra to share or put it in the freezer for later.
3 cups freshly milled hard red or white wheat flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
1 Tb. ground cinnamon
1 cup extra virgin olive oil
1 cup sucanat - (unrefined sugar cane)
1 cup honey
3 tsp. Vanilla extract
2 cups finely grated zucchini
1 cup walnuts (optional)
1) Grease and flour two 8” x 4” bread pans. Preheat oven to 325 degrees.
2) In a large bowl, combine flour, salt, baking powder, baking soda and cinnamon.
3) In another large bowl, beat together eggs, oil, vanilla, honey and sucanat. Once combined, add in dry ingredients to the wet ingredients and thoroughly mix together. Lastly, add in zucchini and walnuts and mix well. The batter will have the consistency of pancake batter. Add more flour as needed to correct consistency.
4) Pour mixture into pans and bake for 40-60 minutes until a toothpick inserted into the loaf, comes out clean. Cool in the pans on a wire rack for about 20 minutes, then remove the bread and allow it to finish cooling on the rack.