I never tried zucchini bread before I moved to the states. Here it’s quite common in cafes as a treat with your coffee. I would think that it was a savoury bread, but it’s more like a little sweet treat. I recreated one I tried at my favourite coffee shop Toms, and it came out delicious and healthy.
3/4 cup whole wheat flour
1/2 cup rolled oats
3/4 cup almond flour
1 tsp pure vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup + 1/4 cup grated zucchini (about 1 big zucchini)
2 tbs chia seeds (used as a substitute for egg)
3 tbs coconut oil (melted)
1/2 cup maple syrup (or brown sugar, other sweetener or honey)
1/2 cup unsweetened apple sauce
1/2 cup chopped walnuts or pecans
1/2 cup almond milk (or other milk if preferred)
1. Preheat oven to 350 ˚F or 175 ˚C. Grease a nonstick bread pan with coconut oil or other oil.
2. Let the chia seeds sit in the milk for a little (about 10 min) to make the egg substitute and stir a few times. Mix the dry and wet ingredients in two separate bowls. Then add them together util it’s just mixed.
3. Pour it into the bread pan and let it bake for about 1 hour / 1 hour and 10 min. (Check after 50 min by sticking a tooth pick in the middle and if it’s done the tooth pick should come out almost clean).
4. Let it cool on a cooling rack and wrap it tightly with foil to keep it nice and moist.
The Zucchini bread tastes really good toasted with some butter/almond butter, by itself, or for breakfast together with some greek yoghurt and berries
If you prefer a zucchini bread without too many spices, simply leave out the nutmeg, cloves and cardamom.