Vegetables in baking, yummy! You’re probably thinking gross zucchini in desserts! Don’t be frightened!
Zucchini is a naturally moist vegetable, and with this extra hydration, the bread is rich, moist still with an even layer of density! Shredding the vegetable into tiny pieces allows for the flavour to be distributed evenly in the bread!
Cinnamon is added to the loaf for enhanced flavour! Sugar is included in the recipe and you’re given flexibility to which fat you’d like included. I like to use coconut oil because I enjoy the texture and taste it produces. Other alternatives are applesauce, yogurt, vegetable oil or greek yogurt!
This recipe can easily be used for muffins, mini loaves or big loaves! They may require more or less time to bake but have the flexibility depending on what you’re serving them for! My favourite is using my mini loaf silicon pans. Great to pull out of the freezer when you’re looking for a snack or a gift to bring to a party!
Here’s a step by step tutorial on Num in my Tum’s Youtube page to make the baking process easier! You can also find the full recipe below!
1 ½ cup Sugar
1 cup Vegetable Oil, Applesauce, Greek Yogurt or Coconut Oil
2 cups Shredded Zucchini
½ tsp Vanilla
3 cups Flour
3 tsp Cinnamon
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder
½ c nuts optional
1. Shred enough zucchini to equal two (2) cups. Wrap zucchini with a paper towel then let dry until all moisture is soaked up.
2. In a medium size bowl combine wet ingredients – eggs, oil, shredded zucchini, vanilla and stir until combined.
3. In a large size bowl combine dry ingredients – flour, sugar, cinnamon, salt, baking soda and baking powder. Mix together with spoon/spatula into well combined.
4. Add wet ingredients into dry and stir until all flour is combined and ingredients are together. Scoop into a muffin cup, mini loaf or large loaf pans until about 2/3 full.
5. Preheat oven to 325F. Bake muffins 20-25 mins, mini loaf 25-40 and large loaf 50-60 minutes. Test with a toothpick and bake until it comes out clean, loaf is firm and not jiggly.