This healthy bread is loaded with ingredients that you can source locally. Zucchini is famously abundant this time of year, but if you don’t have any in your garden, pick some up at the Co-op, freshly delivered from Stick and Stone Farm. While you’re here, stock up on Ward’s maple syrup, Stony Brook WholeHeartedFoods sunflower seed oil, Farmer Ground flour, and bulk eggs from Meadow Creek, Westwind, or Red Gate Grocer.

makes 2 loaves


  • cups plus 2 Tbsp whole-wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cup dark pure maple syrup
  • 3 large eggs 
  • ½ cup sunflower seed oil
  • 2 tsp. vanilla extract
  • 2 Tbsp butter, melted
  • 1 pound zucchini, shredded (about 3 ½ cups)
  • ¾ cup rolled oats


Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
Whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
Beat maple syrup, eggs, oil, and vanilla in a large bowl until smooth. Beat in butter. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats stir until just combined. Divide the batter between the two prepared pans.
Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 50 to 56 minutes. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.