Project Description

Summer Zucchini Bread

In the summer, when gardens swell with zucchinis, this is a perfect recipe to use the abundance. Be sure to make several loaves to give to family and friends.

• 3 cups spelt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 3 eggs
• 1 1/2 cups Sucanat
• 1 scant cup sunflower oil
• 1 tsp. vanilla
• 2 cups grated zucchini
• 1 cup walnuts, pecans or currants

Combine dry ingredients and set aside. Beat eggs and Sucanat together; add oil, vanilla, and grated zucchini. Add dry ingredients to wet and stir to completely moisten. Add the nuts or currants, if desired. Pour batter into a well-greased 9×5-inch bread pan or into 3-4 well-greased mini bread pans. Bake at 350°F for 45-50 minutes, or until a toothpick comes out clean.