Classic Zucchini Loaf

My Classic Zucchini Loaf offers a healthier twist, perfect for those who wish to stay close to the traditional recipe while reducing sugar content and increasing vitamins, minerals, and omega-3s for a more health-conscious choice. This recipe yields two loaves, is easy to prepare, and freezes nicely. Enjoy one now and freeze the other for later, or consider giving it as a charming gift.

By Rose Huxford

I adore zucchini season; it's definitely one of my favorite times of the year. There are so many recipes you can create, ranging from savory dishes to desserts. Zucchini is packed with health benefits, including vitamins, minerals, and antioxidants and is an excellent source of fiber, which supports healthy digestion. My Classic Zucchini Loaf is a perfect way to use either one large zucchini or a few from your garden. Additionally, my recipe includes extra nutrients that boost the overall nutritional value, making it an excellent choice for breakfast, a snack, or lunch.

Classic Zucchini Loaf

Yields: 2 loafs

Pre-heat oven: 350 degrees F or 375 degrees F (depending on your oven)

Prep-time: ~10 minutes

Bake-time: ~50-60 minutes

Total-time: ~70 minutes

Equipment: 2 loaf pans, 2 large mixing bowls, food grater, whisk, spatula, liquid measuring cups, measuring cups, measuring spoons, cooling rack.

Ingredients

• 3 1/2 cups shredded zucchini, not strained

• 3 large eggs

• 1/2 cup real maple syrup

• 1/2 cup coconut sugar, or date sugar or brown sugar

• 1 tsp pure vanilla extract

• 1 tsp pure almond extract (optional)

• 1/4 cup olive oil

• 3 1/2 cups all-purpose flour or 1:1 gluten free baking flour

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tbsp ground cinnamon (optional)

• 2 tbsp chia seeds

• 4 tbsp hemp seeds

• 1 cup chopped walnuts or pecans

• Turbinado sugar or Demerara Sugar for sprinkling

  
  

Directions

1. Apply a light layer of non-stick spray to your loaf pans, then line the interiors with parchment paper, leaving some overhang on the sides. Lightly spray the parchment with non-stick spray and set the pans aside.

2. Pre-heat the oven to 350 degree F, or 375 degrees F. My oven needs to be set higher than most ovens.

3. Then, grate the zucchini and put it in a large mixing bowl. There's no need to strain the liquid, as we want to retain it to ensure a moist texture. Add in the eggs, maple syrup, coconut sugar, vanilla extract, almond extract, and olive oil. Whisk for about 20 seconds to combine everything.

4. In another large mixing bowl, using a spatula, stir together the flour, salt, baking soda, baking powder, chia seeds, hemp seeds, cinnamon and nuts until well combined.

5. Then, add the flour mixture to the zucchini mixture. Use the spatula to combine the ingredients until they are just fully blended. Be careful not to overmix.

6. Divide the batter in half. Pour each halves into your prepared pans. Use the spatula to make sure the batter is evenly distributed.

7. Use a knife to slice down the center of each batter. This will help the center bake more evenly.

8. Sprinkle the turbinado or demerara sugar on top.

9. Bake for about 50-60 minutes, depending on your oven. The top of each loaf should be a dark golden brown and the center to come out clean with no residue.

10. Allow the loafs to cool completely in the pans on a cooling rack, before removing them.

11. After it has cooled, you can enjoy it with some butter or on its own. To freeze the second loaf, let it cool entirely, wrap it in foil, and place it in a freezer bag. It will keep in the freezer for approximately 1 month.

12. Enjoy!

By Rose Huxford