Zucchini Spice Bread

By Sarah Smith

• Prep: 25 minutes
• Cook: 1 hour
• Yield: 2 Loaves

Zucchini spice bread is a great way to use up overly-large summer squash. The flavor is wonderfully sweet, and loved by adults and kids alike. If your kids don’t like zucchini, they don’t even have to know about it; just call it spice bread!

Ingredients

• 3 eggs
• 1 cup olive oil or melted butter
• 1.75 cups rapadura or sucanat
• 1 Tbsp vanilla extract
• 3 cups sprouted spelt flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 Tbsp ground cinnamon
• 1.5 tsp ground nutmeg
• dash of ginger
• dash of cloves
• 3 medium zucchini, or one extra large zucchini, shredded

Directions

1. Put eggs, oil/butter, rapadura, and vanilla extract in a medium bowl. Mix to combine.
2. In a separate bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
3. Pour the dry ingredients into the wet, and mix well.
4. Fold in the shredded zucchini.
5. Pour the batter into two buttered 9X5 loaf pans. Bake at 350 degrees F for 50-60 minutes, until a toothpick inserted in the center comes out dry.
6. Cool for about 20 minutes. Use a butter knife or small spatula to loosen the sides of the bread. Carefully flip the loaves out of the pans, and allow to cool completely.
7. Slice and serve. Delicious plain or with a smear of softened butter.