Sprouted Wheat Zucchini Bread
Updated: Jul 15, 2019
In my younger years I remember devouring an entire loaf of zucchini bread to myself! I don't know why on Earth my mother let me do such a thing!
Fast forward to today and I have omitted bread from my diet entirely. I have also used this recipe with Almond Flour. I'll be sure to give you the deets on that one as well!
I have a home full of dudes and convincing them that we are nixing bread is quite the challenge! I've decided to choose my battles and stick in substitutions wherever possible. As humans, we don't necessarily need grains to survive, in fact they're detrimental to our health in the short and long run! According to Nora Gebgaudas in her book, Primal Body, Primal Mind, Grains are known to cause a plethora of diseases and lifetime issues, even death! Soaking and sprouting the grain first makes it much easier for our human tummies to digest.
Grandma Decker's recipe is to die for, so thankfully I was able to recreate a fabulous version that is both comforting and healing. If you're like, "forget the healthy crap" than hit me up and I just might send ya the secret ooey gooey recipe.
I have made this recipe a thousand times and each time ive used many different ingredient substitutions. I've subbed bananas for eggs, applesauce for oil, wheat flour for almond, walnuts for raisins, or chocolate chips.. Get crazy! Feel free to play around with it yourself! Today, I used applesauce instead of oil because I had just a touch left over in my fridge that needed to go bye bye. My oldest son is obsessed! Which is a-okay in my book! I'm planning to freeze multiple batches throughout zucchini season in both bread and muffin form for crazy quick "EAT YOUR FREAKIN BREAKFAST AND WE HAVE TO GET OUT THE DOOR NOWWWWW, WE'RE LATEEEE FOR SCHOOL" Kinda breakfasts. Because, Im not going to kid myself- We are ALWAYS late, and my kid ALWAYS takes his sweet ol' time eating breakfast.🙄
First, you'll need this stuff.
Next, grate your zucchini. Two cups total for this recipe unless you're going to double the recipe.
This beautiful zucchini from my dads garden made exactly 4 cups- it truly was fate.
Next, grease your muffin tins or bread pans. I used coconut oil today but my all time favorite no fail trusty greaser is lard, the organic kind of course.
Now, Blend together your sugar/stevia and oil or applesauce. I prefer the taste and consistency of the granulated form of stevia/swerve and monk fruit. If you wanna be the adventurist, go ahead and use maple syrup or honey. I have not used it in this recipe but that doesn't mean it wouldn't work. (Disclaimer: I can't follow a recipe, and now I'm leading you astray).
Add in your eggs, salt and vanilla one at a time until combined.
Then, start with your dry ingredients. Mix them all in a small bowl at first. Then add in 1/4c at a time being sure NOT to over do the mixing or you'll wind up with a volcano of a bread loaf (been there done that).
When working with any type of 100% whole wheat flour you'll sometimes have a more dense/thick batter. I purposely dial down on the amount of flour I add as well as add a little bit at a time just incase I don't need to use all of the flour listed in the recipe.
I always keep some type of vegetable juice on hand to add extra vitamins here and there. My batter was a bit thick today so I added in a few tablespoons of carrot juice at a time
until I got it nice and smooth the way I like it.
Finally, pour your batter in the pans, and place them in the oven. Bake for about 50-60 minutes at 325 degrees. If you're making muffins bake them at 375 degrees for 12-15minutes. You're oven may vary, but turn on your little oven light and keep an eye on them. When they are nice and puffed up and a toothpick comes clean than VOILA! All done!
Pull them out and place the twins on a rack to cool for about an hour. Then you can slide a spatula around the edges and pop them out of their pans to cool even further.