You know, I love me some banana bread, but sometimes it’s nice to change things up. Fall spices mixed with zucchini and cranberries in breakfast bread form?! Yes please.
This bread is really simple to make. It really only requires a few ingredients, most of which you probably have on hand. Over the weekend, I found myself with an abundance of zucchini from last week’s grocery haul that I had yet to incorporate into meals throughout the week. I needed to come up with a crafty way to use up all of this zucchini before it went all not so good.
Then this recipe happened!
As I was tidying up my books last night, I was inspired by this zucchini loaf recipe I came across in one of my food processor instruction manuals. I made a few adjustments from the original recipe for experimental purposes, and I say it turned out pretty darn good.
The bread is very subtly sweet yet slightly sour due to the cranberries. It’s a nice contrast. If you’re not a fan of sour things, I suggest omitting the cranberries, as the flavour may not be for everyone. The toasted walnuts give the bread some texture and a nice crunch. The zucchini helps to make the bread nice and moist. Not to mention, you’ll be getting a serving of veggies by eating this bread. Who would’ve thought?! This tastes so yummy with a pat of butter and a drizzle of honey on top. A really great, on-the-go breakfast.
I know it is too early to be thinking about Christmas, but I feel like this would be a sweet little loaf to bring to a Christmas gathering. It has a festive feel with the green bits from the zucchini and the red bits from the cranberries.
Zucchini Cranberry Spice Bread
- 2 1/4 cups stone ground whole wheat flour
- 1 1/2 tsp cinnamon
- 3/4 tsp allspice
- 1/4 tsp whole nutmeg, grated
- 1 tsp sea salt
- 1 tsp baking powder
- 1/2 cup toasted walnuts, chopped
- 1 1/2 cup grated zucchini
- 1/2 cup grass-fed organic butter, melted
- 1 cup brown sugar
- 2 large organic free range eggs
- 1/2 cup fresh cranberries
- Preheat oven to 325 degrees. Coat a 9 x 5 x 3-inch loaf pan with butter (or cooking spray). You could also just use parchment paper.
- Combine flour, spices, salt and baking powder in a large mixing bowl. Stir.
- Chop walnuts and transfer to a small skillet on low-medium heat. Toast for 5 minutes.
- Once the walnuts are done toasting, transfer to mixing bowl with dry ingredients.
- Next, prepare your zucchini. Chop ends off zucchini and grate using a food processor or grater.
- Transfer grated zucchini into the dry ingredient bowl. Stir well.
- In a separate bowl, add in eggs butter and brown sugar. Whisk until well combined.
- Mix the wet ingredients into the dry ingredients.
- Fold in the cranberries.
- Once everything is mixed together, pour batter into the loaf pan and bake in the middle of the oven for 1 hour and 15 minutes.