Zucchini Bread Recipe

This recipe started as a way for us to use the excessive number of zucchinis we grew in our vegetable garden. Even without eggs, the bread is perfectly spongey due to the blend of canola oil, banana and applesauce. The bread only lasts about two days as it’s a hit. Oh and the chocolate chips are optional; but I guarantee it’s never a bad idea to keep them in! Enjoy!

Serving: 1 medium sized loaf 

Total Cook Time: 35 – 40 minutes

• Prep—15 minutes
• Cook – 45 minutes 

Ingredients 

• 1 and 3/4 cups all-purpose flour
• 1/3 cup cane sugar
• 1/3 cup brown sugar
• 1/2 teaspoon pink Himalayan salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 banana mashed
• 1/2 cup canola oil
• 1/2 cup unsweetened apple sauce 
• 2 cups shredded zucchini 
• 1 teaspoon EVOO (used to spray down the bread pan) 

Here we go! 

• Set your oven for 350 degrees. I try and use the convection option whenever possible. 
• If you’re using a bread pan, spray the bottom and sides with a touch of oil (I use EVOO); the cut a piece of parchment paper to fit the bottom of the tin. 
• Get out your bowl and mash up the bananas. Make sure no large lumps are visible. 
• In a separate bowl, grate two medium-sized zucchini into a bowls. After grating, I place the shredded zucchini atop paper towels (or cheese cloth), hold them over the sink / garbage can and squeeze all of the moisture out. Fold the zucchini into the bowl with the mashed bananas. Add canola oil, applesauce along with the brown and cane sugar into the bowl. Using a mixer (or whisk), mix until nicely blended. 
• In a separate bowl mix the dry ingredients – flour, baking powder, baking soda and salt–whisk around to it’s all nicely sifted together. 
• Time to mix the bowls together! Using your hand mixer, gently mix the ingredients together. The batter will be nice and chunky.  
• Spoon or pour the batter into the bread pan. I fill it up about 3/4 of the way. And then if you’d like, I sprinkle a touch more brown sugar on the top, just to give it a nice sweet crust.
• Bake at 350 degrees F for 40-45 minutes. 
• Once cooked, I use a butter knife to slowly wedge out the bread. I carefully take it out, place on a cooling rack and shortly thereafter enjoy! I love it with some additional butter spread atop!