Zucchini is plentiful at the market and this recipe is good any time of day. I typically eat Greek yogurt for breakfast with a bit of granola and fresh fruit, but sometimes I like a change of pace with my cup of tea in the morning. Zucchini bread is filled with healthy goodness and a nice alternative to toast or cereal. We grew up believing that breakfast is our most important meal however many Americans are skipping breakfast these days. When you make this zucchini bread double the recipe, wrap it well with plastic wrap and freeze a loaf for guests or family.
1 1/2 cup brown sugar
1 cup vegetable oil
3 teaspoons vanilla
1 cup whole wheat flour
1 cup all purpose unbleached flour
1 cup wheat germ
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon sea salt
2 1/2 cups unpeeled zucchini, grated
1 1/2 cup toasted pecans, chopped
Preheat oven to 350 degrees. Generously butter sides and bottom of 2 loaf pans. Beat eggs and brown sugar together in a large mixing bowl. Add the oil and vanilla. In a separate bowl combine the dry ingredients together and beat into the mixture. Stir in the zucchini and pecans (reserve about 1/4 cup of pecans to sprinkle on top of bread). Pour batter into the loaf pans. Bake for 55-60 minutes.