Whose garden is already being overrun with TONS of zucchini?? I would raise my hand but guess whose zucchini plants didn’t take this year–yeah, mine. But I must be the only one because I am being blessed by everyone else’s overabundance from their gardens and have already started grating and freezing loads of zucchini. I did want to use some of it right away though so decided on, what else, zucchini bread. I love zucchini bread, always have. I know that people get tired of it but I could eat it all day (uhh, which is NOT good, just fyi). My favorite is a variation with lots of spices and pieces of black walnuts throughout, just like my grandma always made it.
Coincidentally, my friend Joelle had just posted this recipe and I decided to use it as a base for a healthy version. If I’m going to use something as nutritious as zucchini in my baking, I have real issues with adding in refined sugar, unhealthy oils and unecessary fats (exception: this recipe). Seems kind of pointless, to be honest. So I went for the extreme opposite and made this as healthy as I possibly could. And what resulted was the best pumpkin zucchini bread I have ever had. I really am not joking. It was so moist and dense and had the perfect flavor. I really had to pace myself with this stuff because let me tell you I could have eaten it all in a couple of days.
I had read that chia seeds could be used as a substitute for butter in baking which was interesting to me so I went ahead and used them along with some canned organic pumpkin (a million times better than the stuff at Wal-mart) and I really think that it worked even better than oil or butter in the recipe. Very exciting! Definitely look forward to experimenting more in the future.
- 2.5 c. White Whole Wheat Flour
- 1 t. Aluminum-Free Baking Powder
- 1 t. Aluminum-Free Baking Soda
- 1 t. Sea Salt (I prefer pink himalayan)
- 1 T. Ground Cinnamon
- ½ t. Allspice
- ¼ t. Nutmeg
- ¼ t. Ground Ginger
- ¼ c. Almond Milk
- 1 c. Honey (or Agave)
- 1 c. Pumpkin Puree
- 6 T. Chia Seeds, soaked in ½ c. Water
- 3 T. Pure Vanilla Extract
- 2 c. Shredded Zucchini, wrung with paper towels to rid excess liquid
- ⅓ c. Black Walnuts, chopped
- Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and ginger.
- In a medium bowl combine almond milk, honey, pumpkin puree, chia seeds that have been soaked in water and vanilla. Stir until smooth. Add to dry ingredients and gently fold in until everything is just combined. Add zucchini and walnuts and mix until evenly distributed throughout batter. Pour into loaf pan and bake for 45-55 minutes checking periodically to see if a tester comes out clean. Cool completely.