I made this loaf using some zucchini that I bought at the farmer's market last weekend. I made sure to stock up since all of the zucchini and squash were only 3 for $1, and have been enjoying them in various ways ever since! Zucchini is one of my favourite vegetables to use in baking because its high water content makes the baked goods super moist, and it has a neutral flavour so you don't even notice you're eating a vegetable treat. If you're looking for a low fat recipe, then this is a great once since there is no added oils or butter thanks to the moisture from the zucchini. If you don't want to make this recipe as a loaf, then you could also make it into muffins for portable snacks or an on-the-go breakfast!
2 cups white whole wheat or all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar - You can use white or brown sugar; I used organic cane sugar.
1/3 cup raisins
1/3 cup unsweetened shredded coconut - I know not everyone loves coconut, so feel free to substitute it with chopped nuts of your choice if you'd like to.
1 and 1/4 cup shredded zucchini - Leave the skin on and just shred it with a small grater; the skin adds more fibre!
2 tsp. apple cider vinegar or lemon juice
1 Tbsp. pure maple syrup or honey
2 tsp. vanilla extract
1 and 1/4 cups milk - I used vanilla almond milk to make this dairy-free
Cinnamon Streusel Topping Ingredients: (the streusel topping is optional, but really delicious!)
2 tsp. butter or margarine
1 Tbsp. turbinado sugar - This is just a type of sugar with a very coarse grain, also called raw sugar. You can substitute with brown sugar if you don't have any.
1 Tbsp. all-purpose flour
1/2 tsp. cinnamon
Preheat the oven to 375 degrees F. Grease a loaf pan with non-stick cooking spray or butter/margarine.
Prepare the cinnamon streusel topping by combining the butter, sugar, flour, and cinnamon in a small bowl until evenly mixed. It will be more sticky or gummy rather than crumbly. Set aside while you make the loaf batter.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, raisins, and coconut.
In a separate large bowl, combine the egg, zucchini, vinegar, maple syrup, vanilla, and milk.
Make a well in the dry ingredients and add in the wet ingredients. Stir with a wooden spoon or rubber spatula until just mixed. Be careful not to over-mix the batter or you will get a tough, rubbery loaf.
Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle the prepared cinnamon streusel evenly over the top. Bake for 40-50 minutes, or until a toothpick inserted into the top of the loaf comes out clean and the loaf gently springs back when pressed. Cool on a wire rack.
*Recipe adapted from Oh She Glows