This is the time of year when the summer harvest is bountiful, when zucchini, tomatoes and corn are often present at every meal. Use up some of the zucchini by baking it into this moist and flavourful loaf or in muffin tins for an easy and transportable snack.
Spelt Zucchini Loaf
2 cups (400 g) zucchini, grated and packed down
2/3 cups (160 ml) neutral oil
1/2 cup (75g) brown sugar
1/4 cup (50 g) sugar
1 tsp vanilla
2 cups (290 g) Whole Grain Spelt Flour
3/4 tsp cinnamon
1/8 tsp ground nutmeg
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
Grate zucchini on the largest grater size, do not strain liquid. In a large bowl, mix together grated zucchini, oil, eggs, sugars, vanilla and salt.
In another bowl, whisk together the Whole Grain Spelt Flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Fold the dry ingredients into the zucchini mixture until thoroughly combined and no dry spots of flour remain, be careful not to over mix.
Pour batter into the prepared loaf pan and generously sprinkle 1 tbsp sugar all over the top of the batter (this creates a nice crunchy, sugary top).
Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Allow to cool completely before removing from pan and slicing.