Yes, we just posted a zucchini pecan muffin recently, but have you ever tried putting a muffin in the toaster? Not so convenient right? So while the peaches are still going strong here in Provo, we like to pair a yummy bowl with a slice of toasted zucchini bread. So our favorite recipe got a make over. A popular kitchen activity over here, bringing warm fuzzy recipes back to the table!
It’s one of the EASIEST quick bread recipes you’ll find. You literally toss everything in a bowl, pop in the oven and while it bakes you get to smell all those yummy flavors in the air. It does take it’s time to bake, so don’t rush it and remove to soon. The ol’ toothpick test works well with this bread, so give it the time it needs to get baked through. The low oven temperature of 350° will help make this possible.
Once it’s baked, you’re going to want to jump right in and slice, but give it a good 15 minutes to cool a bit. It will still be plenty warm to slather some ghee on top and enjoy with a bowl of peaches!
zucchini harvest bread
cinnamon, nutmeg, cloves...all the aromas of the Fall season baked up in this Paleo zucchini bread
- 1¼ cups Otto’s Cassava Flour
- ¾ cup maple sugar
- ¼ cup coconut sugar
- 2 tsp cinnamon
- ½ tsp Redmond Real Salt
- ½ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 eggs, room temperature
- ½ cup ghee or (grass fed butter, softened)
- 1½ tsp vanilla
- ½ cup chocolate chips (optional)
- 1 cup shredded zucchini (do not squeeze out the moisture)
- Preheat oven to 350° & prepare a standard loaf pan by coating with coconut oil and then lining the long side with parchment paper.
- In a medium bowl, add all ingredients except for shredded zucchini, mix with a handheld mixer until well combined.
- Add zucchini, and mix just until all zucchini is evenly distributed. You don’t want to over mix and break up the zucchini too much. Those flecks of green in the bread are just too pretty!
- Pour batter into prepared loaf pan and spread evenly with a spatula. If you want to sprinkle some additional shredded zucchini and chocolate chips (if using) on top as well as a bit of maple sugar, this would be the time to do it.
- Place in oven and bake for 55-65 minutes or until toothpick inserted in the middle comes out clean and top is golden brown.
- Remove from oven and cool for about 4 minutes and then remove from loaf pan to a cooling rack. Let it set for about 10-15 minutes before slicing. Enjoy with some ghee or butter. Our favorite way is to toast a slice and slather up!
Ever tried this with pumpkin?
I’ve not tried this recipe with pumpkin ~ sorry about that.
Is the 1/2 cup of butter supposed to be melted?
Hey there ~ nope, room temperature is wonderful here as a sub so it’s kind of like the consistency of ghee. Enjoy 😊 ~Michelle
I have made this bread countless times and it’s always sliced in individual servings in my freezer. It’s one of the tastiest breads I have tried. Sometimes it can get a little soggy in the middle (humid environment?). That’s easily remedied by toasting it. Great with sunflower butter. Thanks for sharing your recipes.
Hi there Paula – sorry for the delay in getting back to you! We are so happy you enjoy this recipe – it’s a classic we are so happy to share! Enjoy and for sure toast that bread, it’s our favorite way to enjoy it too! You may also try reducing your oven temp just a bit and let it bake just a tad longer to see if that helps. Everyones ovens can vary just a bit. Thanks for taking the time to leave a review, we truly appreciat it! ENJOY! ~Michelle
Could coconut oil or palm shortening be substituted for the butter/ghee?
I love zucchini bread and so I tried this recipe. STELLAR! So good! I was t sure if I was supposed to pack the cup of zucchini or squeeze out the moisture, so I just kind of filled the cup and didn’t get rid of moisture. Turned out great! Looking forward to adding this to my fall favorites! Nice job, Michelle!
Hi Aubrey! So happy you enjoyed this yummy recipe! Yeah, the zucchini doesn’t need to be squeezed out! It adds some moisture to the batter. Thanks for taking the time to leave such a nice comment! ~Michelle
Any way of modifying this to use maple syrup for sweetener?
Hi Sara – that is a sub I’ve not tried, so can’t say for certain. You could always try a half batch using maple syrup & bake in a small loaf pan or muffin tins. That way you can see how you like the results and you’re not risking as many ingredients. Hope you enjoy it! Michelle