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Sunflower Seed Zucchini Bread with Sunflower Butter Glaze

Sunflower Seed Zucchini Bread with Sunflower Butter Glaze

Packed with the goodness of honey, zucchini, sunflower seeds, eggs, and whole wheat flour – and topped with a drippy sunflower butter glaze. This bread is a satisfying snack or a healthy way to start the day.

Sweet and healthy back to school breakfast >> Zucchini Bread with Sunflower Butter Glaze | @TspCurry

Do you know which state your food comes from?

The kids and I just finished driving the 1,300 miles from Montana where my parents live – to St. Louis area where we lived. All along the way, we were rewarded with seeing where lots of our food is grown: In Montana, we saw golden wheat that goes into our whole grain bread. There were fields of yellow-blooming canola – for canola oil – in South Dakota. We saw lots of beef cattle in Wyoming. But I think our favorite was driving past the bright yellow and green fields of sunflowers in South Dakota. I told the kids:

Look! That’s where those sunflower seeds came from that you like at snacktime.

They thought that was pretty cool. (However, truthfully, there was no jumping up and down – as they’d been sitting in the car for four long hours!)

Sweet and healthy back to school breakfast >> Zucchini Bread with Sunflower Butter Glaze | @TspCurry

Sunflowers growing in my garden!

When we got home – just for fun – I asked my 11-year-old if she could find the exact town where our package of sunflowers was produced: Clark, South Dakota.

Sweet and healthy back to school breakfast >> Zucchini Bread with Sunflower Butter Glaze | @TspCurry

And… I asked if she could find the sunflower seeds’ town of origin on a real paper map – you know the kind that unfolds.

My mom had given her the map to follow along as we drove cross-country. (I thought she’d lose interest; but she didn’t!) She actually followed along on the map as we drove from Billings, Montana to St. Louis.

Then she found Clark, South Dakota on the map – where our bag of sunflower seeds was grown. And she did think that was cool.

Sweet and healthy back to school breakfast >> Zucchini Bread with Sunflower Butter Glaze | @TspCurry

We decided to make something out of the sunflower seeds we’d seen growing – along with all the zucchini my dad packed into our car as we left Montana. Quick and delicious for back to school breakfasts: Sunflower Seed Zucchini Bread with Sunflower Butter Glaze via @TspCurry Click To Tweet

Here’s how I made this Sunflower Seed Zucchini Bread with Sunflower Butter Glaze a bit healthier than the typical oil- and sugar- laden zucchini bread:

  • Whole wheat flour – To replace some of the all-purpose flour. I like the regular brown stuff for nutty taste.
  • LOTS of zucchini – Most recipes contain only about 1 1/2 cups per loaf. This has 2 full cups.
  • Sunflower seeds – Rich in vitamin E, magnesium, vitamin B-6 and folate, with trace amounts of iron.
  • Less sugar and less oil – I cut the typical amount of sugar in HALF and the amount of oil by even more.
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Sunflower Seed Zucchini Bread with Sunflower Butter Glaze


  • Author: by Serena Ball, RD
  • Yield: 2 loaves 1x

Description

Packed with the goodness of honey, zucchini, sunflower seeds, eggs, and whole wheat flour – and topped with a drippy sunflower butter glaze. This bread is a satisfying snack or a healthy way to start the day.


Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice (or more cinnamon)
  • 3 eggs, lightly beaten
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 3 tablespoons honey
  • 4 cups shredded zucchini (16 ounces)
  • 1/3 cup roasted sunflower seeds, divided
  • 1/4 cup sunflower butter

Instructions

  1. In a large bowl, combine flours, baking powder, baking soda, salt, cinnamon and allspice; mix welll with a fork.
  2. In another large bowl, combine eggs, oil and vanilla; stir in sugar and honey until well mixed. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Remove 1 tablespoon of sunflower seeds and set aside; stir remaining sunflower seeds into batter.
  3. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray and lined on the bottom with a rectangle of parchment paper. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
  4. To make glaze, stir reserved sunflower seeds into sunflower butter and place in a microwave-safe bowl. Warm sunflower butter in microwave for about 15 seconds on medium power – or until runny enough to drizzle over bread. Drizzle glaze over bread.

How do you like to use sunflower seeds? Did you see how any food was grown/produced on your summer vacation?

Sweet and healthy back to school breakfast >> Zucchini Bread with Sunflower Butter Glaze | @TspCurry

Anna

Sunday 11th of June 2017

I'm trying to cut down on meat and I'm in search for healthier protein alternatives. Reading up on sunflower seeds it seems they are an excellent way of adding both crunch, flavor and protein. This recipe is only one of the many wonderful recipes I have found today. Thanks :-)

Wendy Weiss

Monday 8th of August 2016

Definitely making this recipe.... sounds delicious. Taking a road trip later this summer and will make a point to scout out local fields along the way. Thanks, ladies!

Heather McClees

Sunday 7th of August 2016

Oh, yes! I'm a sunflower seed butter addict and have some sunflower seeds in my fridge now so I can make some of my own. I've got to try this recipe. I LOVE zucchini! :)

EA-The Spicy RD

Saturday 6th of August 2016

What a fabulous trip and I love how you encouraged your kids to learn more about where their food comes from! We saw a lot of food growing {bananas, mango, cashew nuts-SO COOL!, and more} on our trip to St Lucia, but I'd love my kids to learn more about all the farms and agriculture here in Southern California. Having been to Montana this past winter to go skiing, I can't wait to go back in the summer-it's SO beautiful there!

Lauren Grant

Friday 5th of August 2016

Mmmm! Love the ingredient list, the flavors sound delicious and nutritious!

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