1 and ½ cups grated zucchini (about 2 medium zucchini)
1 cup whole wheat flour
1 cup all purpose flour
1 and ½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch of ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons raw unsalted sunflower seeds
2 tablespoons raw unsalted pumpkin seeds
Instructions
Preheat the oven to 350 degrees.
In a mixing bowl, combine room temperature wet ingredients: eggs, maple syrup, milk, and brown sugar. Mix in melted coconut oil and vanilla extract.
Using a box grater or food processor, grate zucchini. Place it in a kitchen towel and squeeze out excess water over the sink.
Stir zucchini into the wet ingredients.
Add whole wheat flour, all purpose flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt to the top of the wet ingredients. Stir everything together until just combined, scraping the sides to incorporate all the flour.
Line a loaf pan with parchment paper and scrape the batter into the pan. Sprinkle the top with sunflower and pumpkin seeds.
Bake the zucchini bread for 50 minutes, or until a knife comes out clean when poked in the center. Allow the bread to cool fully before slicing and enjoying.
Notes
It is essential that the ingredients be at room temperature or else your coconut oil will harden and seize up.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2017/09/18/whole-wheat-zucchini-bread/