Our garden is exploding with zucchini! What better way to utilize our bountiful harvest than to bake zucchini bread. Soft, moist, and oh so savory- this is my go-to when I have extra zucs lying around.
Now, you’ve got to worn your taste testers- this isn’t a sweet bread. It’s incredibly rich in flavor but if you’re a fan of sweet, add a scoop of jam on top. Full of vitamins and minerals and only the good stuff, this bread will become a favorite in your household.
2 c zucchini, shredded and squeezed
1/2 c apple sauce
1/2 c olive oil
1/3 c honey
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1. Shred two cups of zucchini and squeeze it in a cloth to get rid of any excess moisture. Then, add eggs, apple sauce, olive oil, and honey.
2. Once all your wet ingredients are thoroughly combined, carefully add in your flour, baking soda, baking powder, and cinnamon.
3. Stir your batter gently, until just mixed. Then, spoon it into a greased loaf pan. Bake at 350 degrees for 50 minutes or until the center is firm.
4. Serve warm in slices with a drizzle of honey or a spoonful of jam- the ultimate breakfast treat!