Zucchini Bread, with sage and pumpkin seeds
It’s zucchini season! And the sage in my garden grows inches every day, I swear. I needed to find a recipe that included both, so I adapted a quick-bread recipe I found online. It’s tasty and savoury.
To make this more like a dessert loaf, leave out the sage, substitute canola oil for the olive oil, add more sweetener (I used agave syrup), add 1 cup of white chocolate chips, and maybe some dried fruit of your choice, or even shredded coconut. No pic for this one because all-brown foods do not photograph well.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh sage, chopped (next time I would add more sage, or chop it better, because I couldn’t really taste it that much, with the cinnamon in there)
- 1/3 cup agave nectar, or sweeten to taste
- ½ cup unsweetened apple sauce (or other lower fat ingredient [lower fat than butter, anyway], such as mashed bananas, sour cream, Greek yogurt, pureed prunes, canned pumpkin puree, ground flax seed)
- ½ cup olive oil
- 2 eggs, large
- ½ cup pumpkin seeds, toasted, or sunflower seeds
- 2 cups zucchini, shredded
- Preheat oven to 350°F. Prepare a 9″ x 5″ loaf pan.
- Place flour, baking soda, baking powder, salt, cinnamon, nutmeg, in a large mixing bowl and blend together well.
- In a separate bowl, mix sweetener (agave), applesauce, olive oil, eggs, and chopped sage. Whisk for 2 minutes, or until mixture becomes frothy.
- Add liquids, seeds, and zucchini to the flour mix. Gently stir everything together until all ingredients are fully incorporated into a pourable batter — I had to add a little more liquid to get the right consistency: try cream, or milk, or a little water.
- Pour batter into loaf pan, then bake for 60 minutes; or until a toothpick can be pulled out clean.
- Let rest for 5 minutes, then remove loaf from pan and continue cooling on wire rack for 30 minutes.
- This does require the full 60 minutes, at least. I think next time I make it I’ll use mini loaf pans or muffin tins, because I couldn’t seem to get it to cook all the way through. I almost always have misfires like that when I bake anything, but the flavour of this savoury quickbread is great, so that’s why I’m sharing this recipe.