Spiced Zucchini Olive Oil Bread

ROSE & IVY Journal Spiced Zucchini Olive Oil Bread

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

2 eggs

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