Zucchini Bread

adapted from Smitten Kitchen

Yield: 1 loaf and 12 muffins or 2 loaves or 24 muffins

3 flax eggs
1 cup (235 ml) olive or vegetable oil
1 1/2 (350 grams) cups sugar
3.5 cups grated zucchini – water squeezed out
2 teaspoons (10 ml) vanilla extract
3 cups (375 grams) spelt flour
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon (6 grams) salt (I use sea salt which is saltier but I like my baked goods with that kick)
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 cup (115 grams) dried cranberries or raisins

Preheat oven to 350°F.

Heat your oven to 350°F. Grease two loaf pans (8×4 or 9×5). Alternatively, you can grease one loaf pan and one muffin tray, or two muffin trays. I prefer to line them with silicone or paper liners. IKEA has great reusable silicone liners that you don’t need to grease up at all and muffins pop out easily.

Whisk flax eggs, oil, sugar and vanilla in a large bowl. Add cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Add flour in batches, mixing only until flour disappears. Do not overmix! Stir in the nuts and/or dried fruit.

Divide between prepared pans and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean. Muffins will bake about 25 to 35 minutes depending on your oven. You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in plastic wrap or parchment at room temperature for up to 5 days. Can also store in the fridge if you’re worried about bacteria for a little one.

Loaves and muffins freeze well. I freeze by plastic wrap and then in a freezer Ziplock.

Notes (subbing with similar results, all tested by me)

*you can sub 125g of whole wheat and 250g white spelt

*you can sub 1/2 cup of coconut oil and 1/2 cup olive oil

*sub 1/3 coconut oil, 1/3 olive oil, 1/3 grapeseed oil

*sub 2 1/4 cup zucchini, 1 1/4 cup carrot

*1/2 cup fresh cranberries

*sub 1/2 cup coconut sugar, 1 cup brown sugar

*sub flour 1:1 for GF flour mix (tapioca, brown & white rice flour, arrow root)

To make one batch half the recipe to fine results.

 

 

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