Zucchini Trail Bread


This is my homage to Erica’s amazing Almond Zucchini bread. I’ve made that recipe more times than I care to mention this summer, seeing as we’ve had (wild guess) at least 50 pounds or more of zucchini from 5 plants already. I wanted to try something a bit “toothier” and with extra nutritional density, so here’s my riff on her recipe.

Yield: 2 loaves or 1 9×9 baking pan

Dry Stuff

  • 3 cups whole wheat (I like Dakota Maid or Gold Medal; DO NOT use whole wheat pastry flour)
  • 1/2 cup rolled oats
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon

Wet Stuff

  • 3 eggs
  • 1 cup olive oil
  • 2 cups sugar
  • 1/2 cup yogurt OR scant 1/2 cup milk + a glug of apple cider vinegar to bring it to ½ cup
  • 1 tbsp vanilla extract

Add Ins

  • 3 cups coarsely shredded zucchini
  • 1 cup coarsely chopped almonds
  • 1/2 cup sunflower seeds (unsalted)
  • 1/2 cup raisins
  • Feel free to try other add-ins based on what you have! Walnuts, pecans, flax meal, other types of dried fruit, and more would all work.


  1. Adjust your oven rack to the center, and preheat the oven to 325 degrees.
  2. Grease 2 loaf pans or 1 9×9 pan.
  3. Whisk the dry stuff in a large bowl.
  4. Wish the wet stuff in a separate large bowl.
  5. Add the wet stuff to the dry stuff and stir until thoroughly combined.
  6. Stir in all of the add-ins.
  7. I check for doneness with a skewer or toothpick after an hour, but it usually takes 1:15 before they are completely done.

If using loaf pans, allow to cool for at least 10 minutes before attempting to remove. If using a 9×9 pan, place on cooling rack until cool, then seal with plastic wrap or an airtight lid.


One Comment on “Zucchini Trail Bread”

  1. […] but a little too much like dessert for my personal taste. Every so often I’ll experiment with variations and 2015’s series of experiments has been using tart cherries. It took a couple iterations […]

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