I’ve never been a huge fan of zucchini breads, banana breads, etc. So I wanted to make an experimental zucchini bread to see if it was something I could suit to my liking. My experiment turned out delicious and convinced me to maybe give vegetable/fruit breads another chance.
I started out by Whisking together the following:
- 3 cups whole wheat flour
- 1/2 cup carob powder
- 1 tsp of each baking soda and baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp non-GMO cornstarch
In a separate bowl whisk together the wet ingredients:
- 1 cup raw sugar
- 1 cup melted coconut oil
- 1 cup cultured sour cream
- 2 tsp vanilla extract
This combination is delicious. I wanted to glaze a doughnut with it, or just sit there and eat it by the spoonful.
Next I grated up 2 1/2 cups of zucchini and strained it. Let the zucchini sit in the strainer for a moment to get any extra moisture out. While you’re waiting for that, add the dry ingredients to the wet ingredients and stir to combine.
- The 2 1/2 cups grated zucchini
- 2 Tbs hemp heart seeds
- 1 Tbs sesame seeds
- 1 Tbs uncooked steel cut oats
Mix ingredients well and then pour into two loaf pans. Top the dough with 1/4 chopped pecans, 1/4 cup pepitas, and 1/4 sliced almonds. Press the nuts and seeds firmly into the dough.
Now bake for 70 minutes at 325 degrees F
Let it cool completely before slicing.
This has made for an awesome breakfast the past few mornings and makes an awesome dessert as well!