Zucchini bread is totally underrated. My kids now eat so much zucchini it brings me great joy every time they ask for a slice.. Not knowing it's the same damn thing they pick out of any meal and push to the edge of their plates.
This loaf is mildly spiced, moist and so delicious. Serve a slice at room temp or toast slightly and finish with a little sweep of butter.
280g Einkorn Whole Grain Flour
8g Baking powder
4g Baking soda
1 tsp Cinnamon
¼ tsp Cloves
½ tsp Salt
⅛ tsp Allspice
100g Eggs (beaten)
200g Yellow Sugar
100g Canola oil
35g Plain yogurt (we use Biemonds 4% M.F)
5g Pure Vanilla Extract
250g Zucchini (shredded)
Preheat oven to 350*F.
Grease a 9x5 loaf pan with butter.
In a suitable sized bowl weigh the Einkorn flour, baking powder, baking soda, cinnamon, cloves, all spice and salt. Mix ingredients together.
In a separate larger bowl, whisk together the eggs (beaten), yellow sugar, canola oil, plain yogurt and vanilla.
Add the zucchini to the wet ingredients.
Fold in until evenly distributed.
Add the dry ingredients to the wet mixture and mix until combined making sure that no dry patches remain.
Pour mixture into the prepared loaf pan. Smooth and even out the mixture in the pan.
Place into the preheated oven and bake for 40 - 60 minutes.
Test for doneness by using a toothpick to test the center of the loaf, If raw batter appears on the toothpick, continue baking the loaf until an inserted toothpick comes out clean.
Let cool and serve to anyone who THINKS they don't like zucchini.