Sweet bread

French call them courgettes, Americans zucchini, Italians zucchina,… You all know what I’m talking about, right?

I love it how this summer zucchinis are so generous in our garden… Besides eggplants and tomatos zucchinis are one of my most favourite “veggies”. In a culinary context, the zucchini is treated as a vegetable. But did you know that botanically, zucchinis are fruits?

They are so versatile. You can use them in savoury or in sweet dishes.

Today I’ve decided to pair our zucchinis with oats and almonds. Such a lovely combo. And this delicious sweet bread is perfect for weekend mornings. A cup of coffee or tea besides this sweet zucchini bread is a match made in heaven… 😉

For the bread you can use a 8×4 or 9×5 inch loaf tin.

sladek kruh

sweet bread

Making the bread

Ingredients(4 persons)

  • 2 cups all-purpose flour
  • 1 cup oat flour
  • handful of oats (oat meal)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ teaspoon fresh grated nutmeg
  • ½ cup oat milk
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 cups shredded zucchini
  • 2 handfuls of roughly chopped almonds plus a bit of almond slices for the top of the loaf


  1. Place a rack in the center of the oven and preheat oven to 175°C. Grease and flour an 8×4-inch loaf pan. Set aside.
  2. In a large bowl, whisk together both flours, oat meal, baking soda, baking powder, salt and spices. Set aside.
  3. In a medium bowl, whisk together oat milk, canola oil, vanilla extract, and both sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter.
  5. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.
  6. Bake for about 75 minutes , or until a skewer inserted into the center of the bread comes out clean.
  7. Right before the end put aluminum foil over the bread to prevent from burning.
  8. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.


Bread will last, well wrapped at room temperature, for up to 5 days. Enjoy this super tasty sweet bread and hear from you soon… 😉

Photographs: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

Smokey Ines

Leave a reply