Zucchini Bread

BSM Test Kitchen Zucchini bread featuring our organic All-Purpose and Sonora whole wheat flours. A great way to use up the surplus of squash from your summer garden! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Zucchini Bread

Yield: 1 9x5 loaf 

Ingredients:

120g BSM All Purpose flour

120g BSM Sonora Whole Wheat flour

5g baking soda

5g baking powder

4g fine sea salt

3g ground all spice

heavy pinch of ground mace

265g dark brown sugar

50g cane sugar

170g grapeseed oil

2 large eggs (room temp)

8g vanilla extract

16oz zucchini (grated)

Preheat an oven to 350°F.

In a large mixing bowl or stand-up mixer bowl, combine both sugars, grapeseed oil, and eggs. Whisk to combine or whisk on low-medium until smooth. Add the vanilla and grated zucchini, then whisk once more to combine. *When grating zucchini, squeeze out any excess liquid if you plan to use the entire vegetable as this will affect the final outcome.  

In another mixing bowl, whisk the remaining dry ingredients together. Add the dry ingredients to the wet ingredients in thirds, mixing on low each time. Whisk to stir just until it becomes a smooth batter, do not over mix.

Pour the batter in a 9x5 loaf pan that is lightly coated with pan spray. Bake for 45-50 min or until a toothpick pulls out clean.

Allow the loaf to cool completely before slicing. Wrap and store at room temp for up to 5 days or in the fridge for up to two weeks.