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!