Zucchini and Wheatgrass Bread


The versatile wheatgrass…

There are so many ways to enjoy wheatgrass – fresh, dried, frozen or baked, and yes, that’s right, I said baked. Wheatgrass, although very versatile, can seem kind of one-note, unless of course you are willing to throw away the rule book and think outside of the box.

When I think of wheatgrass, I certainly think of it as a restorative shot, as most people do too. But wheatgrass can be so much more if you let it. I liken wheatgrass to my favorite greens, like spinach or kale, and therefore I feel it’s appropriately placed in some of my favorite recipes. What can I say – it’s the chef in me.

Thinking outside the box with wheatgrass

I’ve made a basil pesto with wheatgrass, and it was absolutely delicious. Seeing first hand just how versatile wheatgrass can be ignited a fire in me, and this fire only wants to cook with it!

This past weekend I felt like baking, which was a bit out of the ordinary as I generally have more of a salty tooth. But this weekend my sweet tooth was begging to be tamed. So I decided on zucchini bread. And with a bag of frozen wheatgrass pulp staring me right in the face, the chef brain in my head started to spin her wheels; “why not use the pulp in the bread?”, and I learned a long time ago to listen when she speaks. However, when she starts telling me to do evil things, I’ll consult my priest.

Although I have cooked with pulp before, I am continually surprised at how well it blends in recipes, yielding completely to the desired flavor. Pulp is quickly becoming my new “it” ingredient. A friend of mine recently commented that soon I would be making smoothies with it, to which I replied “I just might, I just might…”

Zucchini and Wheatgrass Bread

Preheat oven to 350 degrees.

Sift together:

  • 1 ½ cups sifted all purpose flour
  • 1 ½ tsp baking soda
  • ¼ tsp cinnamon


  • ¾ cup sugar
  • 2 beaten eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • ½ tsp salt

Blend in a few swift strokes:

  • ¾ cup grated zucchini
  • ¾ cup wheatgrass pulp

Bake in a greased pan about 1 hour. Cool in the pan for 10 minutes, and then turn out onto a rack for further cooling.

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