MAKES 1 (8½ X 4½-INCH) LOAF · VEGETARIAN, GF ADAPTABLE
When your zucchini are abundant and you’re trying to get creative with them, here’s a lovely recipe for an after-camp snack or to take to the beach. This is zucchini bread to the next level: laced with carrot and apple, it is exceptionally moist and very lightly sweetened. It tastes amazing warm from the oven and sometimes we’ll break off hunks and smear them with a little almond butter. Bake a few loaves before school starts and freeze them for those later months when you need a quick after-school treat.
¼ cup unrefined cold-pressed olive oil or melted coconut oil
¼ cup plain, unsweetened whole Greek yogurt
½ cup pure Grade A or B maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1½ cups whole spelt flour, whole wheat pastry flour, or white whole wheat flour (not GF) (or ¾ cup flour + ¾ cup almond pulp from making almond milk; see here) or King Arthur Gluten-Free Multi-Purpose Flour + 1½ teaspoons xanthan gum
¼ cup unsweetened cocoa powder or raw cacao powder
1 teaspoon baking soda
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
1½ teaspoons ground cinnamon
Pinch of ground nutmeg
¾ cup shredded, unpeeled zucchini (about 1 small)
¾ cup shredded, unpeeled apple (about 1 small)
¾ cup shredded carrot
½ cup chopped walnuts or pecans (optional)
1. Preheat the oven to 350°F. Lightly grease an 8½ × 4½-inch loaf pan, or if aluminum, grease it and line it with parchment paper.
2. In a blender, process the oil, yogurt, maple syrup, eggs, and vanilla until combined.
3. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir the wet ingredients into the dry. Fold in the zucchini, apple, carrot, and nuts. Pour into the prepared pan.
4. Bake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Allow to cool slightly, about 10 minutes. Remove from the pan and allow to cool completely.
TIPS: Use your food processor with the shredding disk to quickly and easily shred the zucchini, apple, and carrot.
You can also make these in a standard muffin tin and bake for 20 to 25 minutes. This will yield 12 muffins.
These freeze well; just tightly wrap them and store them in the freezer.