This time of year, zucchini are in full bounty – we’ve had nearly half a dozen in our weekly CSA food boxes over the past two weeks. And there’s only so much ratatouille one can eat. With the end of summer looming, I wanted to bake something that would make use of the copious amounts of zucchini we’ve got, and could also make a healthy snack to send in lunches.

zucchini incognito: no one will ever suspect that this yummy tea loaf is actually good for them.

This loaf is technically a “quick bread” — which conveniently allows you to justify eating it for breakfast or mid-morning snack — but its moistness and rich texture makes it come across more like cake. In fact, I once made this recipe as a birthday cake (in a 10-inch spring form pan) with coconut buttercream frosting (topped with shaved coconut curls), and nobody had any idea that they were ravenously devouring zucchini.

Another reason to love this loaf? It’s sweetened with organic wildflower honey, a nutrient- and antioxidant-rich natural sweetener, and uses coconut oil – a nutritious, functional food that can actually increase your metabolism and lower bad cholesterol due to its high concentrations of medium chain fatty acids. Zucchini (unpeeled) is also a good source of vitamins A, C, folic acid and potassium. Bonus!

the making of honey zucchini bread

Honey Zucchini Bread

Preheat oven to 350 degrees F

Ingredients

3 eggs
1 cup wildflower honey
1 cup coconut oil, melted
2 tsp vanilla
2 cups packed, shredded unpeeled zucchini
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
½ tsp ground nutmeg
½ cup smashed cashews (or other nuts)
½ cup raisins

Tips

1. Quick breads are so simple to make, and since they’re leavened with baking soda and/or baking powder, there’s no rising time needed. Make sure that your baking powder and baking soda are fresh; baking powder will stay potent for up to 6 months if kept in a cool, dry place, and baking soda will last up to 1 year if stored in an airtight container in a cool, dry place.
2. Combine wet and dry ingredients just until the flour is moistened; small lumps in the batter are fine, as they will smooth out during baking. It’s so important not to over-mix quick bread batter, otherwise you’ll be left with a brick-like, dense, tough bread that’ll double as a weapon rather than something you’d like to nosh on.
3. This rich loaf is best if made a 24 hours before you want to serve it; the flavors will meld better, and it will be firmer for easier slicing.

this tea loaf is best if made a day ahead and wrapped tightly for easier slicing and to allow flavors to meld

Directions

1. In large bowl or mixer, beat eggs well.
2. Beat in honey, then coconut oil and vanilla.
3. Fold in zucchini.
4. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5. Add dry ingredients to zucchini mixture along with cashews and raisins. Stir just until dry ingredients are moistened.
6. Pour batter into greased, floured bundt pan (or 2  8×4-inch loaf pans).
7. Bake for 50 to 60 minutes in the center of the preheated oven (350 degrees F)
8. Insert a toothpick into the center of the loaf; it should come out clean/dry and free of crumbs. If not, bake a few minutes longer and test again. Don’t worry if the loaf has a center crack – it’s typical of quick breads and adds to their homey appeal.
9. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Storage

After completely cooled, wrap tightly in plastic wrap, overwrap in foil, and keep at room temperature. The bread will stay fresh for up to 3 days. This loaf also freezes beautifully: wrap tightly, pressing all air out, and freeze up to 3 months. To serve after freezing, thaw (still wrapped) at room temperature.

delicious & nutritious

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