Summer Squash for Zucchini Bread

A delicious bread and great source of copper and potassium. Add nut butter for a boost of protein


2 cups all purpose flour
1/2 cup wheat flour
1/2 cup wheat germ
2 tsp. baking soda
1/2 tsp. baking powder
1 cup brown sugar
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1 cup olive oil
3 eggs
1 tsp. vanilla extract
1 cup chopped walnuts (optional)
4 cups grated fresh zucchini, approximately 2 to 3 medium (use large grater)

1. Heat oven to 350 degrees. Prepare two well-greased bread pans or line pans with parchment paper. Combine dry ingredients in large bowl and set aside.

2. In a separate bowl, whisk together olive oil, eggs, zucchini and vanilla. Stir the wet ingredients into flour mixture until combined. It will be a very thick and zucchini-filled batter. Add walnuts (if using) and fold through the batter. Spoon the mixture evenly into the two bread pans and place in the oven.

3. Bake for 45 minutes or until a knife comes out clean. Carefully remove the hot loaves from oven and let cool on a rack until the bread easily slips out of the pans.

Recipe courtesy of Solmaz Chandler via Runners World