Zucchini Bread

Growing up I was never a big fan of Zucchini Bread. In full disclosure, I don't remember actually tasting it, but I was sure I wouldn't like it. Several years ago, we grew zucchini in our garden. One year it did really well, and I didn't know what to do with all the zucchini. I decided to make zucchini bread with some of it. For some reason, I thought it would take a lot more zucchini per loaf than it did. I made some modifications to the recipe and was surprised when it tasted much better than I expected. I particularly like it toasted for breakfast, but it also makes a tasty dessert or snack.


Zucchini Bread


2 cups plant-based milk*
1 avocado
2 tablespoons ground flaxseeds
½ cup date sugar**
2 teaspoons vanilla extract
3 cups spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon matcha powder, optional***
2 medium zucchinis
½ cup chopped walnuts, optional
¼ cup chocolate chips, optional


Preheat oven to 350 degrees. 



Peel, seed, and mash the avocado. Set aside.







Cut off end of each zucchini. Keep the stem to hold while grating. Grate the zucchinis. Set aside.










Combine plant-based milk, avocado, flaxseeds, and date sugar. Beat until creamy.

Stir in vanilla.

Mix flour, baking soda, baking powder, spices, and matcha powder in a medium bowl until well mixed.

Add dry ingredients to the wet ingredients. Stir until well mixed.








Fold in the zucchini. Mix in walnuts and chocolate chips, if using.







Pour batter into a loaf pan.








Bake for 60-70 minutes, until the top is firm and brown and the sides are pulling
away from the pan.

Let the bread cool for at least 30 minutes. Run a knife around the edges and carefully remove from pan. Place on cooling rack and cool completely.

Serve.



* Use the plant-based milk of your choice. I've used a few different ones. All worked fine.

** I also sometimes use maple sugar or a mix of date sugar and maple sugar in this recipe. Date sugar tends to be a bit more fibrous than other sugars, so that will affect the texture.

*** Matcha powder is a Japanese tea that is high in antioxidants. If you can't find it or don't want to use it, feel free to omit it.


Note: I use organic ingredients whenever possible.


Disclosure: This blog contains affiliate links meaning if you click on those links and make a purchase, I earn a commission at no additional cost to you.

To learn more about me and my work, please visit, www.tlcooper.com.


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