Makes two 8½"x4½" 'tea-sized' loaves - Adapted from Simply Recipes
This quick bread tastes even better the next day, will stay moist for several days, and freezes well. I like it best sliced, toasted, and slathered with butter. These loaves are on the short side, so don't feel bad if you, ahem, end up devouring four slices for breakfast.
Avoid the temptation to use those ubiquitous monster zucchini in your zucchini bread; they're often spongy and full of seeds. As always, I urge you to seek out local and organic ingredients; they really do make a difference. White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it bakes up lighter than regular whole wheat flour. The darker your olive oil, the more flavor it will add to the bread.
Avoid the temptation to use those ubiquitous monster zucchini in your zucchini bread; they're often spongy and full of seeds. As always, I urge you to seek out local and organic ingredients; they really do make a difference. White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it bakes up lighter than regular whole wheat flour. The darker your olive oil, the more flavor it will add to the bread.
Ingredients:
2 cups organic all-purpose flour
1 cup organic white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Tablespoon minced fresh rosemary (or more to taste)
1 Tablespoon organic lemon zest (or more to taste)
1 pound zucchini, grated (about 3 cups lightly packed)
2 large eggs
1/2 cup (4 ounces/1 stick) organic butter, melted
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1/2 cup light brown sugar
Directions:
Heat the oven to 350°F. Grease two 8½"x4½" loaf pans (I use Spectrum Naturals non-GMO canola spray oil on all my baking pans).
In a large bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, rosemary, and lemon zest.
If your grated zucchini is really moist, squeeze out some of the liquid (you can use a flour sack towel or cheesecloth, but I usually just stand over the sink and use my hands), then toss the grated zucchini into the flour mixture with a rubber spatula.
In a small bowl, whisk together the eggs, melted butter, olive oil, granulated sugar, and brown sugar until well combined.
Fold the wet mixture into the dry mixture, gently stirring just until combined. Divide the batter evenly into the two loaf pans.
Bake for 45 to 50 minutes, or until a toothpick or bamboo skewer inserted into the center of the loaf comes out clean. If you press down lightly on the surface of the loaf, it should spring back.
Let the loaves cool for 10 minutes in the pans, then remove them and allow to cool completely on a wire rack. Store in an airtight container or freeze.
Recipe source: FarmgirlFare.com
