Can we all take a moment to appreciate the ingenious idea of putting zucchini in bread? Not only does it use up your zucchini surplus, but it's also a great way to sneak some extra veggies into your morning meal (looking at you, parents of picky kids). Just cut a slice, toast it slightly, and spread on some butter or peanut butter and your day is off to a great start!
You can feel extra good about eating this bread for breakfast or as an afternoon snack because it's whole-grain! By using whole-wheat pastry flour you get all the nutty, complex flavor that whole-wheat flour is known for, with none of the dreaded dense texture.
This bread also features hazelnuts and hazelnut oil, which complement the nutty notes from the whole-wheat flour. Zucchini helps add moisture, while a touch of cinnamon gives the whole loaf some warmth. And before you write this bread off as too virtuous, don't worry — there's still sugar in there to keep this loaf from leaning too savory.
Since the recipe makes two loaves, you can enjoy one now and freeze the other for later. It'll be like a little gift to yourself; pull it out when the weather turns cold and you're looking for a taste of late summer.
→ Get the Recipe: Hazelnut Zucchini Bread from The Vintage Mixer