Spelt Zucchini Bread - Vegan, Nut Free, Peanut Free
Seasonal zucchini bread with a smattering of delicious chocolate chips
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
A perfectly golden crust with a soft and tender texture inside, complemented by melty chocolate chips
Zucchini is in season and it grows like a weed! I had so much of it a couple weeks ago that I didn’t even know how to use it all. Testing zucchini bread recipes felt like the right idea - and a tasty one too. I love a slice of loaf cake in the morning with my coffee, especially one with carrot, zucchini, or banana. Sometimes I eat it plain, and other times I top it with Sunbutter or creamed honey, as pictured in this post.
Soft and tender zucchini bread made with fresh, in season zucchini. Pictured here with creamed honey spread on top.
My Spelt Flour Zucchini Bread is vegan (unless you add honey as in the image above), dairy and egg free, soy free, nut free, and peanut free. If you are new to spelt flour, this delicious ancient grain form of wheat is rich with fiber and low in gluten compared to traditional all purpose wheat flour. It also has an earthier taste that compliments every recipe, and does not compete with other flavors. All around it is a fabulous flour and once you try it you will be hooked. I use Hockley Valley, which is a Canadian and family owned business who specializes in spelt.
Even the batter for this chocolate chip zucchini bread looks so tasty!
Ingredients for Spelt Zucchini Bread - Vegan, Nut Free, Peanut Free
1 1/2 cups grated zucchini
1/2 cup brown sugar
1 tbsp molasses
1/2 cup oil
1/2 tsp pure vanilla extract
1/3 cup unsweetened applesauce
2 cups Hockley Valley Light Spelt Flour
1/8 tsp sea salt
2 tsp baking powder
1 tsp baking soda
1/2 cup allergy safe chocolate chips, such as Enjoy Life or Camino
375F one loaf pan 45 minutes
How to make Spelt Zucchini Bread - Vegan, Nut Free, Peanut Free
Line a loaf pan with parchment paper and preheat the oven to 375F.
Add the grated zucchini, brown sugar, molasses, oil, and vanilla to a large mixing bowl and whisk well. Add the applesauce and whisk well again.
Add the Hockley Valley spelt flour, sea salt, baking powder, and baking soda to the bowl at once and mix together until just combined.
Fold in the chocolate chips.
Turn out the batter into the lined loaf pan and smooth out the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let the loaf chill before slicing.
Makes 1 loaf
