At Dawn Farm, we’re passionate about using fresh, wholesome ingredients straight from Texas farms to create delicious, nutritious food for our family and instruct our community to do the same for their families. One of our favorite treats to bake with our stone-milled flour is zucchini bread. This delightful loaf is moist, flavorful, and packed with the goodness of whole grains and garden-fresh zucchini. Not only does it make for a satisfying snack or breakfast, but it’s also a wonderful way to showcase the superior taste and texture of stoneground flour.
Zucchini bread is a classic, but when made with freshly milled flour, it takes on a whole new level of flavor and nutrition. The flour’s natural oils and nutrients, which are often lost in store-bought varieties, are preserved, giving the bread a tender crumb and a deep, rich flavor. We believe that fresh stone-milled flour is honoring the traditions of our ancestors and bringing the best possible product to our table—and yours.
Ingredients:
- 2 cups freshly milled whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup sugar or honey
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- ½ cup chopped nuts (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- Blend wet ingredients: In another bowl, beat together the sugar (or honey), oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine wet and dry: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a denser loaf.
- Fold in zucchini and extras: Gently fold the grated zucchini into the batter. If desired, add chopped nuts, raisins, or chocolate chips for extra texture and flavor.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and enjoy: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your fresh, homemade zucchini bread!
At Dawn Farm, located in Canyon, Texas, we take pride in partnering with Texas farmers who are growing our food with care and respect for the land. We prefer to work with certified regenerative farmers who share our commitment to sustainability. Using stone-milled flour not only supports our local farmers but also ensures that we’re providing the best possible nutrition for our community. When you bake this zucchini bread, you’re not just making a delicious treat—you’re connecting with the traditions and values that make living and farming in West Texas special.
Dawn Farm’s zucchini bread is more than just a recipe—it’s a taste of Canyon, Texas, where we combine our love for fresh, locally grown ingredients with time-honored baking techniques. Whether you’re a resident of the Texas Panhandle or simply passing through, we invite you to experience the difference that fresh, whole grains can make.
We found this delightful recipe on the Grains in Small Places blog, where they share a passion for using stoneground grains to create wholesome, delicious foods. Be sure to check out their website for more inspiration and recipes that highlight the beauty of baking with fresh, whole ingredients.