Zucchini Spice Bread
It’s fall. Duh.
Which means desserts start featuring veggies instead of fruit.
And sweet gives way to spice.
And all you want is for your house to smell like cinnamon all day.
We’re gonna help you out.
This is our favorite recipe for zucchini bread.
Be warned, it isn’t for the feint of heart.
Loaded with spice, kicking with flavor, moist on the inside and nice and crusty on top-
This is the zucchini bread you’ll want to make every year.
So grab the giant mutant zucchini growing in your yard, shred it to bits, and make a triple batch of this tasty treat.
If you don’t eat all three loaves at once (don’t be shy, go ahead and eat), they freeze beautifully.
Free of Gluten, Dairy, Processed Sugar, Soy, Corn, and Nuts (optional)
- 1 cup Sorghum Flour
- 1 cup Rice Flour
- 1/4 cup Tapioca Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon ground Nutmeg (bonus points for grinding it fresh!)
- 3 Eggs
- 1 1/3 cups Granulated Palm Sugar
- 2/3 cup Coconut Oil, melted and cooled
- 2 teaspoons vanilla
- 2 1/2 cups Shredded Zucchini (See Note)
- 2/3 cup Chopped Walnuts
- 2/3 cup Golden Raisins (or black raisins, red currants, chopped dates, you get the idea)
NOTE: After you shred your zucchini, scoop the shreds into the middle of a kitcen towel, wrap up the bundle and give it a good squeeze. You want to get rid of some of the water in the zucchini to prevent the cake from turning to mush.
- Preheat your oven to 350 degrees.
- Grease one 9×5 loaf pan.
- Whisk together all the dry ingredients, making a well blended flour mixture.
- In a separate bowl, whisk the eggs with the palm sugar until slightly lightened in color.
- Add the melted coconut oil and vanilla to the egg mixture and whisk to combine.
- Stir in the shredded and squeezed zucchini along with the nuts and raisins.
- Working in batches stir the dry ingredients into the wet mixture.
- When the batter is fully combined, pour/scoop it into the loaf pan and slide it into your oven.
- Bake the cake for 50-60 minutes, or until a knife inserted in the middle comes out clean.
- Let the cake cool in the pan for five minutes, then run a knife around the edge and take the cake out of its loaf pan and let it finish cooling on a rack.
Prep. Time: 15 minutes
Baking Time: 50-60 minutes
Yield: 1 9×5 loaf