Two-Way Zucchini Bread

Photo credits: Foodspring

Ingredients

MAIN INGREDIENTS

2½ cups (625 ml) shredded zucchini, lightly packed

3 cups (750 ml) whole wheat flour

2 tsp (10 ml) baking powder

¼ tsp (1.25 ml) baking soda

½ tsp (2.5 ml) salt

2 large eggs

½ cup (125 ml) vegetable oil

½ cup (125 ml) brown sugar

ADDITIONAL INGREDIENTS FOR SWEET VERSION

2 tsp (10 ml) ground cinnamon

2 tsp (10 ml) vanilla extract

1 cup (250 ml) mixed sunflower and pumpkin seeds

ADDITIONAL INGREDIENTS FOR SAVORY VERSION

2 cups (500 ml) shredded cheese (250 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

Directions

1. Preheat the oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
2. Cut the ends of the zucchini, slice lengthwise, and remove the seeds. Grate.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt. For the sweet version, add the cinnamon.
4. In a second bowl, mix the eggs, vegetable oil and brown sugar. For the sweet version, add the vanilla extract. Pour the wet ingredients into the dry mixture and fold in the shredded zucchini.
5. For the savory version, stir in the cheese. For the sweet version, mix in the seed blend.
6. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean.
7. Let cool on a wire rack, then slice into 15 equal portions.

Tip: Reserve some zucchini, seeds or cheese to sprinkle on top of the bread for added texture and presentation. Loaf can be frozen for later use.

Nutrition team’s advice: This zucchini bread is a source of whole grains. Pair it with a fruit or vegetable and a source of protein to create a balanced breakfast.

Recipe inspiration: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/garden-zucchini-cheese-bread-jalapeno-honey-butter