Use It Up: Zucchini Chard Bread

OK, stay with me. I promise this twist on traditional zucchini bread turns out delicious. Cross my heart and tell no lie...

Anyhoo. If you're anything like me, you probably have a few chard leaves and zucchinis taking up space in your veggie drawer. Since my mom, Debbie, is in town and a great baker, I challenged her to make some quick bread using my leftovers and the result was a complete win. The bread turned out really tasty -- albeit a tad green -- and the whole gang scarfed down a couple slices each. I will be making this again for sure.

Next up? Beet bread!


(recipe by Debbie Grazier; known to some as "Gwamma")

1/4 cup coconut oil
1/4 cup butter
1/4 cup olive oil
3 eggs
2 tablespoons water
5 big Swiss chard leaves
1 cup organic cane sugar
1/2 cup stevia
2 tablespoons cinnamon
1 teaspoon sea salt
1 teaspoon vanilla
3 cup flour (we used a mix of spelt flour and regular unbleached)
3 cups grated zucchini
1 teaspoon baking soda
1 teaspoon baking powder

First, finely grind up your Swiss chard to get a green froth. We combined the two tablespoons of water, coconut oil, and the chard in my Vitamix blender and the result was pretty much liquid. And florescent green.

(This bread would actually be great for St. Paddy's.)

Then, in a mixer, cream together butter, olive oil, eggs, sugar, and stevia. Add cinnamon, salt, vanilla, and chard mixture. In a separate bowl, combine flour, baking soda, and baking powder. Slowly add in the dry ingredients into what the mix (which now probably looks like green slime). Once fully combined, fold in grated zucchini.

Pour into two lightly greased (we used coconut oil for this) 8x4 inch loaf pans.

Bake at 350 for 60 to 90 minutes depending on your oven. Insert toothpick to check center and when it comes out clean, bread is done.

I served the bread with tea for a perfect breakfast but it's also a great snack anytime. Slather some cream cheese in between two slices for a sweet little sammy or enjoy plain. Be happy you're eating your greens for dessert.