This healthy summer breakfast bread is made with organic stone ground whole wheat flour and garden-fresh produce: zucchini and seasonal berries.
Preheat oven to 350°F. Coat a 9"x5" loaf pan with butter or cooking spray.
Lay the oats on a baking sheet or tin foil and toast in the oven for approximately 10 minutes, or until lightly browned. Allow oats to cool until no longer hot to the touch.
Add the following dry ingredients to a mixing bowl: toasted oats, whole wheat flour, baking powder, sea salt. Stir to combine.
In another bowl, add sugar, eggs, oil, and lemon zest - then mix. (We zest our lemons/Buddhas hands with the fine side of a cheese grater or a microplane.) Add shredded zucchini - then mix. (We shred our zucchini with the large side of a cheese grater.)
Add the ingredients from the dry bowl to the wet bowl and mix until fully incorporated. Fold in berries.
Bake in oven for ~70 minutes. The breakfast bread is done when: 1) it's golden brown on top, and 2) you insert a toothpick into the center and it pulls out without ooey gooey dough on it. Keep in mind with this recipe that the bread is filled with berries so a toothpick covered in berry goo doesn't mean the bread isn't done! You don't want to overcook the bread or it will be dry.
Remove bread from oven and let cool in pan for 15 minutes. Using a butter knife, gently loosen the bread from the outside of the pan on all four sides. Next, using two oven mitts, flip the bread out of the pan, then place on cooling rack to cool for 1 hour before serving.
Optional - Want a lemon glaze for the top? Stir together 1/4 cup confectioners' sugar + 1.25 teaspoons lemon juice, then pour over top of bread.
See step-by-step pictures in section below!
Summer breakfast bread with zucchini and seasonal berries https://www.tyrantfarms.com/healthy-summer-breakfast-bread-recipe/