Wednesday, September 14, 2011

Molasses Zucchini Bread

When a friend gave me this giant zucchini from his wife's garden, I asked, "What am I supposed to do with that?" You're supposed to make zucchini bread. "You are aware that your wife has an oven, too, right?!?" OK. So, I brought it home.

When Dylan saw it, there was no doubt in his mind what I was supposed to do with it. He simply inquired, "How many loaves of zucchini bread will this make, Mommy?" Seven, it turns out. This recipe makes one large loaf or four mini loaves.

2 C white whole wheat flour
1/2 C ground almonds
1 C organic granulated sugar
1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cardamom
1 t ground nutmeg
1/2 t ground cloves
1 C organic plain yogurt
2 eggs
3 T olive oil
2 T unsulphered molasses
2 C grated zucchini

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared loaf pans. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.



  1. What a yummy looking loaf of bread. I wish I had a huge zucchini like that too.

  2. That is one monster zucchini...holy cow! Seven happy recipients... =)

  3. Yum! Zucchini bread trumps even pumpkin bread in my book.

    What fun to have that jolly green giant in your kitchen and such a happy experiment to see how many yummy loaves it would yield!



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