I have been wanting to make this sprouted zucchini bread for a long time, but finally got around to it. Because of that I have started experimenting with different quick breads because I love to be able to pair them with homemade soups and stews as a nice side dish. I have to say that I just love this zucchini bread! It is sweet and full of cinnamon goodness. The best part is that it is full of wonderful zucchini….but no one will NEVER know! A perfect pairing with a great slow cooker soup or stew on a cold day. Top it with some fresh butter and yum! Your family will definitely want seconds….and maybe thirds of this great bread!
One of the benefits of using sprouted wheat is that it is much lower in gluten and other anti-nutrients. It allows any food that it is used in to be much higher in nutrients and it’s easier on the digestion as well.
I used this sprouted flour in this recipe and it works very well!
- 1 1/2 cups sprouted whole wheat or spelt flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/8 tsp baking powder, aluminum free
- dash of allspice
- 1 eggs and 1 egg white
- 1/2 cup coconut oil, melted
- 1 cup sucanat or coconut sugar
- 1 cup zucchini-peeled and grated
- 1 tsp real vanilla extract
- Preheat oven to 325 degrees F.
- Grease a 9x5 loaf pan with extra virgin coconut oil or butter.
- In a medium mixing bowl add the sprouted flour, cinnamon, baking soda, sea salt, baking powder and allspice and mix together. Set aside
- In a large mixing bowl, add the whole egg and egg white and beat until slightly foamy.
- Add the melted coconut oil and sucanat and mix.
- Add the zucchini and vanilla extract and mix again.
- Add the flour mixture to the wet ingredient mixture and mix well. Batter will appear lumpy.
- Pour batter into prepared loaf pan.
- Bake at 325 degrees F for 55-65 minutes. Bread will be done when a toothpick inserted into the center of the loaf comes out clean.