Zucchini bread is a fall baking staple—a favorite quick bread everyone feels better about eating because there’s a smidgen of vegetables in there.
Well, we pack a whopping 6 cups of fresh zucchini in this delicious loaf!
Make it easier to feel good about saying yes to this fall treat.
We don’t stop at adding more zucchini. The flour and sweetener are important to consider too. Why not go whole grain and unrefined when you can?
That’s why we use 100% sprouted white whole wheat and sweeten it with just enough coconut palm sugar. Sprouted wheat has a sweeter, less wheat-y flavor than regular whole wheat and produces a softer crumb.
How does sprouting make the wheat better?
- Naturally manufactures vitamin C, increases vitamin B, carotene levels, and minerals.
- Initiates the digestion process, breaking down the complex sugars, which makes digestion easier and the vitamins and minerals more bio-available.
- Neutralizes enzyme inhibitors and reduces phytic acid (an anti-nutrient) that inhibits absorption of calcium, magnesium, iron, copper, and zinc.
- Sprouted wheat is NOT gluten-free. However, because of its lower starch content, some people who have been on a gluten-free diet due to gluten sensitivity have been able to eat sprouted flour.
We use this same sprouted white whole wheat flour for our Cinnamon Rolls recipe and everyone marvels that they’re 100% whole wheat.
And what exactly is coconut palm sugar?
Coconut palm sugar is made from sap extracted from the coconut palm flower and then dehydrated. It has a dark, caramel color and tastes similar to traditional brown sugar, yet slightly less sweet.
Let’s be clear—it’s still sugar, so it’s not health food. However, it’s a healthier alternative to refined white or brown sugar because coconut sugar has a more desirable makeup of sucrose, fructose, and glucose. Read more about that from Dr. Weil.
Trace minerals, inulin, and a lower glycemic index are an added bonus of pitching the white stuff—for the truly food-geeky details, check out this article from Dr. Axe.
Our Sprouted Zucchini Bread isn’t just good for you, its fragrant spices and soft morsels of candied ginger will make you forget it’s a healthy indulgence.
Follow these 6 Steps to better-for-you Sprouted Whole Wheat Zucchini Bread
Tips for making Sprouted Zucchini Bread
- Bring cold eggs to room temperature by placing eggs into a bowl of warm water for 3-4 minutes. Cold eggs can cause the coconut oil to harden when mixing.
- Store bread loosely wrapped in foil on the counter. This bread will be quite moist, so it needs some air. Best if eaten within 3 days, otherwise, freeze for up to 1 month.
- Make your own candied ginger! Crystallized ginger is readily available, but it is always dusted with sugar. This homemade Honey-Candied Ginger Recipe will keep it in-line with eating clean (eating whole foods and avoiding processed foods).
- Any sprouted or regular whole wheat will work in this recipe, but you’ll appreciate the milder flavor of white whole wheat flour (sprouted or not).
- Honey or maple syrup can be used, however, these liquid sweeteners add moisture so an increase in flour (2-3 tablespoons) may be needed to prevent the loaf from being too moist. Regular white sugar can also be substituted (if you must).
- Make muffins instead—use cupcake liners in your muffin tin and bake at 375°F for 20-25 minutes.
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.
- 6 cups shredded zucchini about 1 1/2 pounds
- 1 1/2 teaspoons sea salt
- 1 cup coconut palm sugar
- 3 tablespoons coconut oil melted
- 2 large eggs *room temperature
- 2 teaspoons pure vanilla extract
- 2 cups sprouted white whole wheat flour or white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup chopped walnuts
- 2/3 cup chopped honey-candied ginger or crystallized ginger
- Parchment paper
- 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. 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 -inches
*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.
Make muffins instead—use cupcake liners in your muffin tin and bake at 375°F for 20-25 minutes.
If you try this Zucchini Bread or any other recipe on the blog, please rate the recipe and let me know how it went for you in the comments below. It makes my day to hear from you!
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