I’ve made zucchini bread before. Most zucchini breads are really nothing more than glorified cake – lots of butter (or oil), sugar, eggs, white flour, and perhaps one little zucchini grated in there. Zucchini’s in season now, and I’ve been wanting to bake, so I opted to redesign zucchini bread, and so here is the very first baked good I’ve ever presented an original recipe for.
It’s a dark, very moist, honey-kissed bread with as much zucchini as batter. It’s not a perfect recipe, yet. Next time I would probably reduce the amount of honey and agave, because the flavor was a little intense and sweeter than I was hoping for. I’d reduce the oil. I’d double the cinnamon and chop the candied ginger less finely. Finally, I normally don’t like nuts in my bread, but I think walnuts would greatly complement both flavor and texture of this bread.
You can definitely play around with what sweetener and dairy you use. I used a combination of honey and agave because my honey is fairly strong, and agave is milder. If you substitute a granulated sweeter, add a little more liquid. I used Greek yogurt because it was what I had on hand, but regular yogurt or buttermilk would work well.
Gingered Zucchini Bread (makes 2 loaves)
- 2 1/2 c. whole wheat flour
- 1/2 c. medium-grind cornmeal
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/2 c. Greek yogurt
- 3 eggs
- 3/4 c. agave nectar
- 1/2 c. honey
- 1/3 c. vegetable oil
- 1/2 c. candied ginger, minced
- 1/3 c. flax seeds
- 6 small zucchini, shredded, excess moisture squeezed out
- Preheat oven to 350. Grease and flour two loaf pans, or grease and then line with parchment paper.
- In a medium bowl, whisk together all dry ingredients.
- In a large bowl, whisk together yogurt, eggs, agave nectar, honey, and vegetable oil until well blended.
- Add dry ingredients and stir until almost blended. Add flax seeds, candied ginger, and zucchini, folding until well-distributed and dry ingredients are fully blended.
- Divide between both loaf pans. Bake 45-60 minutes or until toothpick inserted into the middle comes out clean.
- Let loaves cool in their pans for 10 minutes, then turn out onto racks to cool completely.