This summer my garden has blessed me with an abundance of my favorite vegetable, zucchini! If you know me, you know that I am a loyal “zoodler” and really enjoy the versatility of this veggie. I found myself wanting to explore new recipes with zucchini, and so baking just seemed like the next best thing. As I started to browse recipes, I found that most recipes contained 4 – 5 cups of sugar! (not exaggerating). This was not happening in my kitchen; so I turned to my pantry and came to a happy medium with some alternative sweeteners and replacements. I hope you enjoy this recipe – it was tested a few times and TASTED by a few very picky eaters in my life. For those of you who want to go fully vegan, try replacing your eggs with chia eggs and a little extra vegetable oil for added moistness.
- 3 1/4 cups all-purpose whole wheat flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- ¼ cup organic rice syrup
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 cup chopped pecans
- Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water and zucchini. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 45 minutes, or until a tester comes out clean.
- The pan you use does matter. You don’t want to use a pan that is too wide because then you will not get a moist and delicious bread.
- Don’t grate your zucchini too thin, I personally liked when I can taste the crunch of the zucchini in the bread.
- Make sure you squeeze the water out from the zucchini after you grate it.
- Taste your “batter” before you bake so you can adjust for sugar levels.
- Do share with others, remember – sugar is sugar! Even though this is delicious – it is still desert! Don’t over do it friends <3