I have been craving zucchini bread the last couple weeks and finally got around to making some today. It was a frequently baked item around here last summer and I came up with a really yummy recipe that is better for you then the typical one. I meant to share it here at that time but never got around to it. So here you go:
This makes three loaves. I like to be able to stick a couple in the freezer for later.
3.5 cups whole wheat flour
1 cup unbleached white flour
1.5 teaspoons salt
1.5 teaspoons baking soda
1.5 teaspoons baking powder
5 teaspoons cinnamon
3/4 cups unsweetened applesauce
3/4 cups coconut oil (if you don’t keep this in your house, you can substitute vegetable oil)
2 cups whole cane sugar (Rapadura)
3/4 – 1 cup Raw Blue Agave (This is a liquid sweetener that may be hard to find in a regular grocery store, but health food stores carry it).
4.5 teaspoons vanilla extract
4 cups grated zucchini (about 3 medium size zucchini) If I have a little extra after grating, I go ahead and throw that in too. It’s not too much.
(Sometimes I throw in a cup or two of chopped nuts or a few chocolate chips, or I’ll sprinkle them on top before I put them in the oven).
1. Grease your pans and preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda and cinnamon in a bowl.
3. Beat eggs oil, vanilla and sugar in a large bowl. Add dry ingredients and mix well. Add zucchini.
4. Bake about 50 minutes. (I start checking around 45 minutes and you may need as long as an hour).