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I’m sure we’re not the only ones swimming in a sea of zucchini during the month of August! And while I love a good savory zucchini recipe (like my “jammy summer squash pasta” or “zucchini butter“) a good old fashioned zucchini bread simply cannot be beat! The addition of rye flour lended a nice earthy flavor that complimented the other ingredients really well. This is a nice quick bread that I feel good about feeding my little toddler. We’ve sweetened this bread with dates (which not only add a lovely sweetness but are also a great source of fiber and won’t cause a sugar crash) and I couldn’t resist adding a handful of dark chocolate chips for good measure.  I used sprouted flour from Second Spring Foods which is one of my favorite places to source my sprouted grains. I love the folks who own Second Spring and their sourcing of ingredients is top notch! Sprouted grains are easier to digest and contain more bio available nutrients than regular grains, but you can certainly make this bread with regular flour if you don’t have sprouted flour on hand. This bread tastes great toasted up and spread with some good quality butter and a pinch of fine sea salt. We love this loaf and I hope you all give it a whirl as well!

Cheers from Tumbleweed Farm!