Whole Wheat Zucchini Bread
This hearty bread is perfect this time of year, when local zucchini is in abundance and you need quick, filling foods to grab and go for breakfast.
Makes two loaves
1/2 cup softened butter
1 cup sucanat (an unrefined cane sugar)
1/2 cup applesauce
3 eggs, beaten well
2 1/2 cups packed grated zucchini (about one medium or two small zucchini)
2 teaspoon vanilla
2 cups whole wheat pastry flour
1 cup white whole wheat flour
3 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup toasted and chopped pecans or walnuts (optional, but adds protein and deliciousness)
- Preheat the oven to 350 degrees. Grease two loaf pans (you can also make these as muffins, the recipe will make 24).
- Cream butter and sugar together (I do this in a stand mixer, but you can use a hand mixer or just a wooden spoon).
- Add in applesauce, beaten eggs, grated zucchini and vanilla and mix to combine.
- In a separate bowl, mix together all the dry ingredients.
- Stir them into the wet ingredients in three batches.
- Add in the nuts and stir to incorporate.
- Divide between the two loaf pans and bake for 45-50 minutes (20 minutes for muffins).
- Bread is done when until a skewer comes out clean and the tops are nice and brown.
Recipe courtesy of Food in Jars.