This is the time of year for zucchini. Our vegetable box has been overflowing with zucchini for 3 weeks now.
I decided to make this bread first thing this morning. I started gathering ingredients and realized that I had only odds and ends of flours so I decided to wing it. Do you do this? I rarely have all the ingredients I need for a recipe so I just substitute things. It usually turns out. This was a good one!
This is a forgiving recipe…literally anything goes!
I used sprouted spelt flour and sprouted brown rice Four but you could really use whatever you have on hand. If you’d like to make a gluten-free version then you could use half nut flour and half rice flour.
Any milk will work in this recipe. I used Farm House milk but any nut milk, rice milk or seed milk would work.
The oil you use is really up to you. Olive oil might be a bit heavy but you could use melted coconut oil, melted butter/ghee, grapeseed oil…all good. I used avocado oil – full of healthy fats and easy to use.
If you don’t have maple syrup you could swap that for honey or (gasp)…even sugar if you must.
Two traditional baking tricks that I’ve started doing again:
- Sifting dry ingredients. It really does make a difference, especially if you are taking the time to source natural baking ingredients. I find that the organic baking powers/sodas are a bit lumpy because they don’t have creepy “non-caking” ingredients. Natural sea salts and unrefined sugars can also be lumpy. So sift and worry not about getting a lump of something in your tasty bite.
- Beating egg whites. If I am in a rush I don’t bother but if you have time to beat the egg whites for a minute or so before adding in the other wet ingredients it makes for a much fluffier loaf.
- 1 cup sprouted spelt flour
- 1 cup sprouted brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs, at room temperature
- 1 cup grated zucchini
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup milk – your choice
- 2 tablespoons avocado oil
- 1/2 cup dark chocolate chips – use nuts instead for a heartier, less sweet bread
Pre-heat oven to 350°.
Grease a small loaf pan. I used a 5 x 9 inch.
Sift all dry ingredients together in a medium bowl.
Beat the eggs whites, if you have the time (use a large bowl), then add the yolks and the remaining wet ingredients. Mix for a minute or so. Pour the dry ingredients into the wet ingredients and mix with a spoon.
Fold in zucchini and chocolate chips.
Bake for 45 minutes.
Let sit for 20 minutes before serving.
It will keep for a few days in an airtight container. If it lasts that long 🙂