I love zucchini bread, it is one of my favorite breads by far; however, for the longest time I couldn't find a recipe that wasn't soaked with oil or butter. This recipe is the answer that I have been waiting for - while it has oil, olive oil, it is perfectly moist without being greasy and has the wonderful taste of spices thanks to the extra dose of cinnamon. This recipe is a great addition to a summer brunch table.
Spiced Zucchini Olive Oil Bread
1 cup whole wheat flour
½ cup all purpose flour
½ teaspoon baking powder
½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 medium zucchinis, shredded on a grater
¾ cup light brown sugar
2 tablespoons honey
2/3 cup extra virgin olive oil
Preheat oven to 375 degrees. Prepare pans* by gently coating the bottom and sides with olive oil. Prepare zucchini by carefully shredding zucchini on the wide holed section of a grater. Place grated zucchini in a towel and squeeze out water to prevent the bread from getting soggy. Set aside. In a medium bowl combine flours, baking powder, baking soda, cinnamon and salt. Place zucchini, light brown sugar, honey, olive oil and eggs in a large bowl. Stir to combine. Slowly add the wet mixture into the flour mixture, stir to combine. Distribute evenly into pans. Bake for 45 minutes or until a knife can be inserted into the middle and it comes out clean. Let cool in pan on a rack. Serve slightly warm or at room temperature.
*This recipe makes one large loaf or two smaller loaves
Photographs & Styling by Alison