I told you I was on a bread-making kick… This is the last one for now 🙂

I love the Zucchini Sunflower bread from Kayak’s coffee shop and have been determined to recreate it. I had several different recipes, all of which differed just a bit! Before we left on the golf spring break trip, I had a couple of days with no roomies – so I created my own “America’s Test Kitchen.” I made a small loaf of each of the three recipes and one came out far superior!

 

 

 

 

 

I remade a full-size loaf last weekend and it was just as good as I remembered it! So here you go – the best Zucchini Sunflower bread!

Zucchini Sunflower Bread
Recipe from a cut out of an unknown cookbook (c/o Gramma Mary)
Makes 1 loaf

Ingredients:
2 eggs
1/2 cup plus 1/3 cup sugar (weird I know but trust me!)
1/2 cup canola oil
1/2 tsp vanilla
1 cup grated zucchini
1 tbsp grated orange rind
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup walnuts
1/4 cup sunflower seeds

Directions:
1. Preheat oven to 325 degrees. Spray a loaf pan with cooking spray and dust with flour.

2. Beat eggs until light and fluffy. Take out two tablespoons of beaten egg and discard (because the original recipe made two loaves and its a little hard to divide three eggs!). Add sugar and beat well. Stir in oil, vanilla, zucchini and orange.

3. Stir together the dry ingredients (flour, baking soda, baking powder, salt and cinnamon). Stir into egg mixture and add the walnuts and sunflower seeds.

4. Bake for 50-60 minutes or until a toothpick inserted into middle comes out clean. Cool on a rack for 20 minutes before taking out of pan.