I once had a delicious, sweet breakfast bread for brunch that had currants and sausage hidden inside. I thought it would be a great breakfast on-the-go or even better toasted in butter and enjoyed with coffee at home. Over time, I have reduced the sugar and added in some heartier items like oats and walnuts. The result is a slightly sweet, dense breakfast bread with a lot of zucchini and sustaining love folded in. I make two loaves and freeze the slices to thaw and enjoy as needed.
A note on the zucchini: I usually shred, salt, drain, and freeze our garden zucchini in cupcake tins. When thawed, they yield even more liquid. I doubt you could get as much liquid out using fresh zucchini which I imagine might yield a moister bread. I have also used whole wheat pastry flour which makes a lighter bread, but I actually prefer the toothiness of this version. —savorthis
Test Kitchen Notes
This dense, moist quick bread is perfect for breakfast and mid-meal snacks, either at home or on the go. The savory sausage is perfectly balanced by hints of brown sugar, while the walnuts add a pleasant texture and green flecks of shredded zucchini make this bread lovely to look at. The recipe makes two loaves and it’s a good thing—one doesn’t last long. —cakesy
Preheat the oven to 350°. In a pan, brown the sausage well, drain on a paper towel, and crumble into small pieces.
In a large bowl, combine the flours, baking soda, baking powder, salt, and oats.
In a separate bowl, mix together the eggs, oil, yogurt, and sugars. Stir in the zucchini, then add the mixture to the dry ingredients. Stir until just combined. Fold in the nuts and sausage and pour into 2 greased loaf pans. Bake for about 50 to 60 minutes or until a toothpick comes out clean.
Enjoy as is, or brown slices of the bread in butter.