Whole wheat quick bread loaded with zucchini and studded with bits of crystallized ginger. It isn’t just good for you, its fragrant spices and soft morsels of candied ginger will make you forget it’s a healthy indulgence.
Preheat the oven to 350°F. Grease a loaf pan with a little coconut oil and line with parchment paper (this will help the loaf lift out of the pan without sticking).
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; gently toss zucchini to mix in the salt. Set aside for 15 minutes until the zucchini begins to release its moisture.
In a large bowl, whisk 1 cup sugar, 3 tablespoons oil, eggs, and 2 teaspoons vanilla until well blended. Squeeze the liquid out of the zucchini (there should be 3/4-1 cup of liquid released).Stir the zucchini into the sugar-egg mixture.TIP: The liquid can be saved and frozen for adding to soup recipes -- just be sure to label that it has already been salted.
In a medium bowl, mix 2 cups flour, 2 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon cloves, 1 teaspoon baking powder, and 1 teaspoon baking soda until spices are well incorporated. Stir the dry ingredients into the zucchini mixture just until the flour is moistened, then fold in the walnuts and ginger.
Pour batter into prepared loaf pan and bake at 350°F for 60 minutes, or until a toothpick inserted in the center comes out with only one or two moist (not wet) crumbs. Check the bread at 45 minutes and if the top of the loaf is 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 before slicing.
Yields 1 loaf = Pan size 9.25 x 5.25 x 2.75 -inchesTIPS: *Cold eggs can cause the coconut oil to harden when mixing. Bring cold eggs to room temperature by placing eggs into a bowl of warm water for 3-4 minutes.Freeze and use the juice from the zucchini to use in soups.
Bread will be quite moist, so store on the counter, loosely wrapped in foil. Will be best if eaten within 3 days, otherwise, freeze for up to 1 month.
Make muffins instead—use cupcake liners in your muffin tin and bake at 375°F for 20-25 minutes.