When we finished the last bit of chocolate chip banana bread, my husband and I were looking around for something to fill the void. Serendipity intervened when a neighbor stopped by with a gift of several perfect zucchinis from her garden. I knew then what I had to: Make zucchini bread! This golden loaf is not as sweet as the banana bread, but it's kind of a nice change of pace and indulges my passion for poppy seed and lemon.
Ingredients:
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
3 Tbs. poppy seed
1/2 tsp. ginger
1/2 tsp. cinnamon
1/3 cup canola oil
1/2 cup soy milk
1/3 cup maple syrup (*Thank you Christa!)
1/4 cup lemon juice
zest of 1/2 lemon
1 tsp. vanilla
1 cup green or yellow zucchini (or combination of both), grated plus 2 Tbs. for garnish
Directions:
Preheat oven to 350°F and lightly grease a loaf pan with cooking spray.
Mix dry ingredients in a large bowl, until well combined. Whisk wet ingredients in a separate bowl and add to dry ingredients. Stir just enough to mix together, then add zucchini.
Transfer mixture to loaf pan, and distribute reserved zucchini over top. Bake until golden, about 45 minutes. Allow bread to cool for 10 minutes, then turn loaf out onto wire rack to cool completely.
That looks incredible!
ReplyDeleteLooks like you've done it again. Made me drool all over my keyboard.
ReplyDeleteLooks delicious. I never made zucchini bread, but I think I'll try this.
ReplyDeleteI'm halfway through making this and wondering if there's supposed to be any sweetener in it? Agave? Date Syrup? Sugar? Help!
ReplyDeleteYikes! Sorry about that, Christa! There's supposed to be 1/3 cup maple syrup in there. I'll fix it right now. Hope I wasn't too late for you.
ReplyDeleteNo worries. I used about 1/2 cup of agave, and it worked out great! I'll try the maple syrup next time. Lovely, moist loaf.
ReplyDeleteI'm delighted to know that you added agave, and that it came out great! I may try that next time! :)
ReplyDeleteThat looks absolutely delicious! Add me to the 'drooling over my keyboard' crowd.
ReplyDeleteHaha, Batty! You and avegangirl really made me smile!
ReplyDeleteI also used spelt flour instead of regular flour (whole meal type in place of pastry flour; light/white spelt flour in place of all purpose) and this also worked really well. I'll definitely be making it again (it's almost all gone).
ReplyDeleteThank you for sharing your wheat-free variation on this recipe, Christa! I'm so glad you were inspired to make it and that you're enjoying it so much.
ReplyDeletethat looks delicious. you have a lot of coconut recipes, I will have to try some of those out!
ReplyDeleteOh just in time! I just got golden zucchini from my csa and decided to make zucchini bread. Yours is the first recipe I came across. Yay! Will make it tomorrow maybe and I'll use agave nectar.
ReplyDeleteYay, I made it and posted about it on my blog. Thanks for the recipe! I made it with 1 cup whole wheat flour and 1 cup whole spelt flour. Also, I used 1/2 cup agave nectar instead of the 1/3 cup maple syrup as someone suggested. For me, it maybe wasn't quite sweet enough, but it's still very good. Next time I'll add just a bit more agave. Thanks again!
ReplyDeleteI just made two of these and they turned out fantastic:) I didn't have any maple syrup, so I subbed honey, then ran out of that for the second batch, so subbed sugar in the raw. They smell so good, and are handsome!:) I can't wait to try it with the maple. Thank you!
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