Ontario fields are abundant in zucchini right now – another great way to enjoy them is in a healthy loaf. Children will love it too! Grate a whole bunch of zucchini and freeze it in bags for Ontario zucchini bread all year around.
1 1/2 cups, + 3 tbsp. Whole Wheat flour
1/2 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
1/2 cup sunflower oil
1 cup organic sugar
3 cups of grated zucchini
1 cup toasted chopped walnuts (optional, but a nice addition)
Preheat oven 350 degrees.
In a medium size bowl, mix together the flour, baking powder, soda, salt and cinnamon. In a separate bowl (I use my Kitchen Aid) mix together the eggs oil and sugar and blend for a couple of minutes. Slowly add in the flour mixture just till it is incorporated. By hand, mix in the zucchini and walnuts with a spatula and then place the batter in a greased, 9 by 5 inch loaf pan.
Bake for about 1 hour till golden on top and a toothpick comes out clean form the middle. Cool completely before cutting. Enjoy with butter or not, it’s very moist.