Zucchini Bread
Nothing beats fresh zucchini bread: moist, lightly spiced, and perfect for using up garden zucchini. For a nutty, earthy twist, try swapping in some Kernza® flour, a perennial grain with deep roots and a sustainable story. Kernza® not only adds flavor but also supports healthier soil, reduces erosion, and helps build climate resilience. Whether you keep it classic or go for the Kernza® upgrade, this bread is perfect warm from the oven with a pat of butter.Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 1 ⅛ cup all-purpose flour*
- ⅜ cup kernza® or substitute with more all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg ground
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 2 eggs*
- 1 cup sugar granulated
- 1 cup zucchini* grated
- 1 stick unsalted butter melted and cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F and set rack in middle position. Generously grease a loaf pan with nonstick cooking spray or butter.
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.
- In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract. Stir to combine.
- Add the dry ingredients to liquid ingredients and mix until just combined. Bake for 60 to 65 minutes, or until a knife or toothpick comes out clean. Set on a wire rack and let cool for about 15 minutes, then turn the loaves out onto rack to cool completely.
- Best served warm with butter.
Nutrition
Serving: 8gCalories: 292kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 243mgPotassium: 84mgFiber: 1gSugar: 26gVitamin A: 385IUVitamin C: 3mgCalcium: 20mgIron: 1mg
