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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.