Whole Grain Zucchini-Sunflower Seed Bread

Zucchini showed up at the farmer's market this week, so of course I scooped up a couple of those lovely squash. You can stir fry zucchini, put it in a salad, saute and toss with pasta...or make bread out of it. Can you tell I like making quick breads? Well, here's another one, and I promise, it's well worth the time to make it (and that's not very much time at all!). Zucchini helps make this bread nice and moist, while the combination of honey and spices give just enough sweetness and depth of flavor to satisfy. Even with 100% whole grains, the bread has a tender and delicate crumb, with a nice crunch from the sunflower seeds (especially the ones on top!). And no, it doesn't taste like zucchini, so you don't have to like zucchini to love this bread. It turned out so well that I had to keep myself from eating the whole loaf at once - just to warn you.

 

Adapted from NPR Kitchen Window zucchini bread recipe

Ingredients

1 1/2 cup whole wheat flour

1/2 cup ground flaxseed meal (or more flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

pinch salt

1 1/2 cup zucchini, unpeeled, coarsely grated (1 medium or 2 small)

1/2 cup honey (I used wildflower honey)

1/4 cup canola or sunflower seed oil

2 eggs

1 Tbsp orange zest (or 1 1/2 tsp bottled orange peel)

1/2 cup + handful raw sunflower seeds

Directions

1. Combine dry ingredients in a small mixing bowl.

2. Add zucchini, oil, honey, eggs and orange zest to a medium mixing bowl. Stir by hand until evenly blended.

3. Add dry mixture to wet, mixing by hand just until combined.

4. Fold sunflower seeds into mixture.

5. Pour batter into a lightly greased & floured 9x5" loaf pan. Sprinkle a handful of sunflower seeds on top, if desired.

6. Bake in a 350 degree F oven for 55-60 min, or until outside is golden brown and bread springs back when lightly pressed.

7. Cool bread in pan for 10 min, then turn out of pan and allow to cool completely on a wire rack.