As you can see, Autumn is reminding us change is ever in motion with its golden-amber hues. Ordinarily, by this time in October, we’ve already caught a glimpse of winter’s snow, but not this year. Gloriously warmish days kept flowers in bloom with a backdrop of changing leaves and the grass is still emerald green. Silas is content to lounge in the grass and sunshine. For those of us resisting the fade of summer, it has been the gentle transition I needed to surrender grilling tongs for baking sheets.
Okay, baking Zucchini-Ginger Bread helps too.
Zucchini bread is a fall baking staple—a favorite quick bread everyone feels better about eating because there’s vegetable in it. Well, if you’ve let go of the guilt over regular zucchini bread, wait till you see all the good-for-you packed in this loaf. We’re not fooling around, with a full 6 cups of zucchini mixed-into sprouted whole wheat and unrefined coconut palm sugar, there are oodles of reasons to say yes to this fall treat. But the best part? Fragrant clove and cinnamon highlighted by bits of crystallized ginger. Oh yes, soft morsels of zesty crystallized ginger tucked between walnuts and zucchini made me forget it was a healthy indulgence. Now I can’t imagine making zucchini bread any other way.
Recipe Update: Since posting this recipe I discovered sprouted khorasan wheat (Kamut) sitting right beside the sprouted wheat at Whole Foods. I’ve mixed it with regular sprouted wheat flour and am impressed with the results in pizza dough and quick breads like this one. This recipe is delicious just as it, however, if you want to be a little adventurous, use sprouted khorasan for 1/2 the flour. I think you’ll love the results.
- 6 cups zucchini -- about 1½ lbs shredded
- 1½ teaspoons salt
- 1¼ cups coconut palm sugar
- 3 tablespoons coconut oil -- melted
- 2 large eggs -- *room temperature
- 2 teaspoons vanilla extract
- 2 cups sprouted whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chopped walnuts
- ⅔ cup crystallized ginger -- chopped
- 1 tablespoon raw sugar -- optional
- Grate the zucchini using the large holes of a grater. Spread the zucchini out in a colander set in a large bowl and sprinkle with the salt and toss into the zucchini. Allow to sit for 15 minutes until the zucchini begins to release its moisture. Squeeze as much of the liquid out of the zucchini as possible (there should be ¾-1 cup of liquid released).
- Preheat the oven to 325°F and grease a loaf pan. In a large bowl, whisk the sugar, oil, eggs, vanilla until well blended. Stir in the zucchini.
- In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and cloves until spices are well incorporated. Combine the dry ingredients into the zucchini mixture just until the flour is moistened. Fold in the walnuts and ginger.
- Pour into prepared loaf pan and sprinkle with raw sugar. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out with only one or two moist (not wet) crumbs. If the top of the loaf is already browned before the center is done, cover loosely with aluminum foil for the remainder of the baking time.
- Cool on a wire rack in the pan for 30 minutes, then remove from pan and cool completely.
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