Moist, lightly sweet and perfect for anytime of day, this zucchini bread will get gobbled up by anyone standing around when it comes out of the oven. Yes, I suppose you could also classify it as another one of my strategies for getting vegetables into the little bodies running around my house (most often found loitering around my kitchen island asking for “a snack.”).
Both the standard version made with spelt and the gluten-free version turn out beautifully, but I’ve been making the gluten-free version most often. I also like that you can easily make this loaf dairy-free, too, in case you’re avoiding it.
1 cup whole-grain spelt flour*
1/2 cup all-purpose flour
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/3 cup cane sugar
1/3 cup coconut sugar
1/2 cup butter, softened or coconut oil (melted)
1 tsp pure vanilla extract
1/4 cup water or milk (cow, almond or coconut)
1 tsp fresh-squeezed lemon juice
1 cup (packed) grated zucchini, fine or standard grating
1/2 cup walnuts, finely chopped
*Make your loaf gluten-free by using 1cup all-purpose gluten-free flour, and 1/2 cup sorghum flour or boost the heart-healthy fats and protein content by using 1/2 cup GF all-purpose flour, 1/2 cup sorghum and 1/2 cup almond flour.
Preheat oven to 350F. Lightly butter or oil a standard-size loaf pan. Set aside.
In a medium bowl, mix together the dry ingredients. Set aside.
If using butter: In a large bowl, beat the butter with an electric mixer. Beat in the eggs, water or milk, vanilla and lemon juice. Stir in the grated zucchini.
Stir in the dry ingredients until just combined.
Fold in the chopped nuts. Pour/spoon into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for about 5 minutes.
If using melted coconut oil, whisk the eggs first. Whisk in the water or milk, vanilla and lemon juice. Slowly whisk in the coconut oil. Stir in the grated zucchini. Stir in the dry ingredients until just combined. Fold in the chopped nuts. Pour/spoon into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for about 5 minutes.
Run a butter knife along the outside edge of the loaf to loosen it from the pan. Give it a little shake and flip it out onto a cutting board for slicing.
This bread will keep for 2-3 days on the counter wrapped in foil–longer if you store it in the fridge.