How funny is it that I created this post, and just today I had a Facebook reminder from exactly one year ago when I made 3 loaves of zucchini bread. I remember having so much zucchini last year that I made 3 loaves of zucchini bread and zucchini mac and cheese. The year before that I made stuffed zucchini, there are really so many ways to make this wonder vegetable!
I guess it’s not too surprising, since it’s peak zucchini season. Smart vegetable growers planter their zucchini at the beginning of summer and are now reaping the benefits.
But while I love a classic zucchini bread, I really wanted to try something new. So I made one plain zucchini bread this year and one Green Tea Zucchini Bread. I had my boyfriend try both, without telling him what I made each with, and he prefered the Green Tea version! It was so good and a great change from the regular recipe. I made a few swaps in ingredients and added some almond extract and green tea matcha powder to give it fun flavor. This is definitely one of our new favorite recipes!
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
3 tsp cinnamon
2 cups sugar
1 ½ cups refined coconut oil
2 tsp vanilla extract
½ tsp almond extract
3 eggs, beaten
1/4 cup matcha powder
2 cups grated zucchini
½ cup chopped pecans, plus extra for topping
Preheat oven to 350 degrees. Grease a bread loaf pan and set aside.
Mix all dry ingredients in large bowl. Stir well. Then mix in all other ingredients and stir well.
Once mixed thoroughly, pour into bread pan and top with a sprinkle of extra crushed pecans. Bake for 1 hour. Use a knife or toothpick to check if it’s cooked all the way through.
Serve with a sliver of butter on top and enjoy!
By Bianca