So this is a bit of a cheat because it’s not a yeast bread, rather a sweet loaf, but it really is a big favourite in my home. In fact, if given the option between banana bread and zucchini bread, this is the winner hands down. What I love about this recipe is that it has a lot of healthy elements to it, so I don’t feel bad when the kids gobble it up (that’s if I don’t get to it first).
This recipe was given to me by my friend Kathryn a few years ago and I have baked it more times than I can remember. The original recipe came from Real Food for Real Kids, but over the years I have ‘tweaked’ it. So here is my version.
2 small zucchinis shredded (about 2-2 1/2 cups)
1 1/2 cups brown sugar
1/2 cup olive oil or coconut oil
1 1/2 cup whole wheat flour
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
Chocololate chips (optional)
Preheat your oven at 325F.
Next prepare your loaf pan by greasing or lining it. I prefer to line my pans so the loaf is easy to remove. When I was in England a couple of years ago, I found these liners for loaf pans. They are amazing. I have not been able to find them in stores in Canada, but you can easily buy them on Amazon – Loaf Tin Liners.
Grate the zucchini into a large bowl. Add the sugar, eggs and oil and mix.
Combine the dry ingredients (flour, baking powder, cinnamon, baking soda and salt) in a separate bowl. Mix together so all the dry ingredients are combined.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon just until combined. Pour the mixture into your loaf pan.
If you want to add a little something special to the loaf you can sprinkle the top with chocolate chips. Yum! Put the loaf into the preheated oven and bake for 50-60 mins, or until a toothpick comes out of the middle clean. Let it cool in the pan so it won’t break when you remove it. Now there is only one thing left to do … enjoy!