Zucchini bread, otherwise known as Z bread to some, is a delicious treat. The best Z I’ve had came from a good friend of mine last winter. A Miss Angela Walther of Pleasureville, Kentucky, baked each of her friends a gift box full of southern treats right before we all left for Winter Break. They were all too tasty, especially the Z bread, and I loved that she shared with us the best recipes of her culture.
In cookie form
I’m not sure what was in Angela’s bread that made it taste so good, but I imagine lots of butter and sugar. I’ve got nothing against those ingredients. I’ll admit they’re tasty. And when a friend offers them to you, of course you enjoy them.
But I’ve found a Z bread recipe that rivals Angela’s sweet southern one. It comes from a mommy blogger committed to clean eating, and I just can’t get enough of it.
Makes four good-sized cookies, mini-muffins, or two regular muffins.
Ingredients
- 1/2 cup whole-wheat or spelt flour
- dash of cinnamon, baking soda, baking powder, salt, and vanilla extract
- 1/2 egg, mixed up
- 2 T coconut oil (or vanilla yogurt or applesauce)
- 1 T + 1 t honey
- 1/2 cup grated zucchini
- Optional: chopped walnuts
Directions:
- Preheat oven to 350 degrees. Lightly grease cookie sheet, muffin tin, or small loaf pan (depending on what kind of bread you’d like to make.
- Blend the dry ingredients.
- Make a hole in the center and pour in the egg, oil, honey, and vanilla, but do not overmix.
- Fold in zucchini (and chopped nuts if using).
- Pour batter into baking dish or choice and bake until a toothpick comes out clean from the center of the baked good. About 12-15 minutes.
Are you feeling more mini-muffin or cookie-like today?
Enjoy each little treat thoroughly.
Or if you’d like to save some for later, these will stay fresh in the freezer for quite a long time.
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