The Best Breakfast Bread | Cynthia Peters’ Cure For The “What-Do-We-Do-Now-That-All-The-Tomatoes-Are-Gone” Blues

Move over granola bars—a slice of this wholesome Zucchini Bread will have everyone in your family lining up for a slice. Packed with nutrients and overall goodness, it’s also a great afternoon snack.

Zucchini is one of the “summer squash” varietals that can be sourced all year round. If you are lucky enough to grow them yourself, you inevitably have too many. Or if your neighbour has a garden, those two foot zucchini miraculously can appear on your front doorstep.

According to Foodland Ontario, Ontario zucchini can be sourced from July to October. So, if you do decide to store locally grown—grating and freezing zucchini and placing them in zip lock bags is a great way use this vegetable during the winter months. Just remember to drain and squeeze out the extra moisture when you defrost the zucchini. I prefer the yellow variety, as they are firmer, but the green ones work well too.

Although zucchini is often considered a vegetable, it is botanically classified as a fruit. Zucchini is rich in several vitamins, minerals, and other beneficial plant compounds. Some of the highest scores for one cup of cooked zucchini include 40% Vitamin A (RDI – Reference Daily Intake), 14% Vitamin C and 13% Potassium. Zucchini boasts several antioxidants with the highest levels found in the fruit’s skin. Plus, its low in calories and sugar, also contributing to making this a great “star worthy” ingredient for a breakfast bread.

The addition of Caribbean spices gives the bread a pleasant, well-rounded flavour. It’s also moist, not too sweet with a beautiful texture. If you are not into walnuts, you can substitute an equal amount of unsweetened shredded coconut. I always make two loaves and give one away to entice the next person to try my recipe. And so, the zucchini bread trail continues…

‘Zucchini Walnut Spice Bread’

Ingredients, 1 Loaf

• 1½ cups grated zucchini
• ½ cup walnuts, chopped
• ¾ cup all purpose white flour
• ¾ cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground all spice
• ½ teaspoon ground cardamom
• 2 large eggs
• ½ cup sunflower oil
• ¼ cup yogurt
• 2/3 cup brown sugar
• 1 teaspoon grated lemon zest
• 1 small cinnamon stick (garnish)

Cooking Directions

Preheat oven to 350F degrees

Grate, measure (pack the zucchini really well in your measuring cups) and place the zucchini in a colander. Squeeze with your hands and let sit to drain any excess water. Leave for 10 minutes while you prepare the rest of the ingredients.

In a large fry pan toast the walnuts over medium heat for a few minutes. Stir and watch carefully. Remove nuts and place on a plate to cool.

Place all the dry ingredients in a medium size bowl, mix thoroughly and set aside.

Whisk the eggs in a bowl with the oil, yogurt, sugar, and lemon zest. Pour into the dry ingredients. Mix thoroughly. Add in the zucchini and walnuts and mix again till just incorporated.

Grease an 8” or 9” loaf pan (I prefer coconut oil) and pour in the batter. Place one small cinnamon stick on top for garnish. Bake for about 50 to 55 minutes. Top should be golden brown. Check at 45 minutes. When done, let sit for 5 minutes then run a knife around the edges. Remove the loaf from the pan and let cool on a rack before slicing.