Zucchini Trail BreadPosted: August 19, 2014
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
- 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
- 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
- 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.
- Adjust your oven rack to the center, and preheat the oven to 325 degrees.
- Grease 2 loaf pans or 1 9×9 pan.
- Whisk the dry stuff in a large bowl.
- Wish the wet stuff in a separate large bowl.
- Add the wet stuff to the dry stuff and stir until thoroughly combined.
- Stir in all of the add-ins.
- 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.