Amazake Sweetened Zucchini Bread

Sep 09 2015 by Sjon Welters  |  no comments yet

Got Zucchini?20150723_105704

Who doesn’t in New England in the late summer? Here is a delicious recipe for zucchini bread with Amazake as the main liquid ingredient and only sweetener (along with raisins). I made two zucchini breads at the same time to compare recipes. One was with Amazake and oil as the liquid and sweetener and the other had apple juice, oil, and sucanat (natural sugar cane) as the liquids and sweetener. The Amazake recipe was noticeably more moist and sweeter than the one with sucanat. The only slight bummer about this recipe is that it doesn’t use up more zucchini! I still have more zucchini’s than I know what to do with. I’m going to try a zucchini marinara sauce next.

Amazake Zucchini Bread

  • 6 cups unbleached pastry flour (or 3 cups each, whole wheat or spelt and white)
  • 3.5 cups Rhapsody Amazake
  • 1.5 cups Sunflower Oil
  • 3-4 cups Raisins
  • 1.5 Tbsp Baking Powder
  • .5 tsp Baking Soda
  • 1 Tbsp Cinnamon
  • 1 quart grated Zucchini
  • 1 tsp Sea Salt
  • 1 tsp Apple Cider Vinegar or 2 tsp Lemon Juice


Preheat your oven to 350 degrees. Start by combining all the dry ingredients; flour, salt, baking soda, baking powder, cinnamon, and raisins in a large mixing bowl. Mix the wet ingredients; Amazake, sunflower oil, apple cider vinegar or lemon juice in another bowl. Grate the zucchini and mix into the wet ingredients. Oil a 6”x12” (or something similar) baking dish and pour the batter into the pan. The batter should be somewhat thick as the zucchini

Zuchinni with bees

Zuchinni with bees

will release liquid as it cooks. I don’t cook it in a taller bread pan because it has a harder time rising and getting nice and fluffy. So it comes out more like a cake than a bread. Place in oven and cook for 90 minutes or until the top has browned and a toothpick comes out clean. Adjustments: If you want it sweeter, add more raisins.

Filed under: Organic Amazake, Rice, Summer!, Uncategorized, Who we are
Tagged with:
More from our blog:

Leave a comment...

Your email address will not be published. Required fields are marked *