With Thanksgiving coming up this week, I am all about filling our home with the smell of fresh baked goods. One of my favorite scents this time a year to use is a combination of nutmeg and cinnamon. It smells just amazing!
What is ultimately more important than the smell though, is the taste.
So when I found this Zucchini Spice Loaf recipe, I knew I wanted to have some fun tweaking it and making something my boys would enjoy.
I will say, please forgive the poor iphone photo quality photographs. I pride myself in my photography, but due to 2-3 hour durations of sleep at night, caused by my newborn – iphone photos will just have to do 😉 – I assure you, it taste way better than these photographs make it look.
So! Here goes…
Ingredients
2 1/2 cup freshly milled white hard wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp real salt
3 tsp cinnamon
pinch of nutmeg
3 eggs, lightly beaten
3/4 cup organic coconut oil (make sure its melted)
1 1/2 cup sucanat
3 tsp vanilla
2 1/2 c shredded zucchini
Directions:
Preheat oven to 325 F.
Mix all dry ingredients together & set aside.
Put eggs, oil, sugar & vanilla together in mixer. Mix until blended…. Add dry ingredients slowly. Fold in zucchini until mixed well.
Bake at 325 degrees for 26-30 minutes for 12 muffins, 28-32 minutes for mini-loaves, 60 minutes for large loaf. Be sure to check with toothpick. Toothpick should come out clean.
This recipe I adapted from Madison Bistro. She used pastry flour and regular sugar… she also used canola oil instead of coconut oil. The recipe though looked amazing 🙂 – its always fun to tweak great recipes to fit our whole grain needs, isn’t it?
My kids btw, ages 8, 5 and 2 – all ate these! They came out moist, yet crispy on the outside. Perfect snack after an hour on the trampoline 😉 – and a great treat for thanksgiving. The extra perk is the amazing smell you will be left with throughout your entire home.
