Sour Cream Carob Zucchini Bread

7B897A19-B7E4-4D35-9152-4397FEE3161F  We’ve been getting zucchini in our produce box every week lately, which is great because we both love zucchini. I was running out of ways to use it creatively though, I admit.

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

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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.

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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.

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Now add:

  • 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.

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Now bake for 70 minutes at 325 degrees F

Let it cool completely before slicing.

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This has made for an awesome breakfast the past few mornings and makes an awesome dessert as well!

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