Oil Free Zucchini Bread

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option, while sunflower seeds are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots are often cheaper.

Begin by discussing the zucchini size and its source from the garden.

Measure out 1 cup of spelt flour by spooning it lightly into the measuring cup and leveling it off with a knife.

Measure out 3/4 cup of white whole wheat flour using the same method as the spelt flour.

Measure out 1/2 cup of turbinado sugar and explain that sugar measurement is less critical than flour.

Measure out 1/4 cup of date sugar, noting that it can be lumpy but will mix out easily.

Measure 2.5 teaspoons of baking powder using a flat surface for leveling.

Measure 1/4 teaspoon of baking soda and 1/4 teaspoon of salt, using a leveling tool in the container.

Add 1 teaspoon of cinnamon to the dry ingredients.

Add 1 tablespoon of pumpkin seed powder to the dry ingredients.

Mix all dry ingredients together using a whisk and hands to break up any lumps in the date sugar.

Grate the zucchini and set it aside to drain excess moisture before adding to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens