If you have a home garden, and planted zucchini, you probably have extra zucchini. Here’s a delicious, healthy recipe that’s quick and easy to make. It uses less oil and sugar than other recipes, and also has some whole wheat pastry flour in place of white flour. I also added ground flax seed to increase the omega-3.

The tiny yellow specks in my bread is from yellow zucchini I grew and added to the bread.

I have multiple zucchini bread and muffin recipes, all with different ingredients. This recipe is vegan, and doesn’t use any eggs. The applesauce takes the place of using eggs. Applesauce and ground flax seed will help bind the batter together.

Makes 2 loaves.

Ingredients:

2 cups brown sugar, packed light
½ cup canola oil
3 tablespoons unsweetened applesauce
4 teaspoons vanilla extract
4 eggs
1 teaspoon fresh ginger, grated
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon salt

3 ½ cups zucchini, grated (about 2 large zucchini)
Canola spray

Method:

1) Preheat oven to 350°

2) In large bowl, whisk together the brown sugar, oil, applesauce, vanilla, ginger, and eggs.

3) In separate mix together the dry ingredients.

4) Slowly mix the dry ingredients into the wet ingredients, beating with a mixer and mix a few minutes until they are well blended.

5) Grate zucchini and fold it into the batter.

6) Spray two 9x5x3 inch loaf pans with canola spray. Fill each with half the batter.

7) Bake in hot oven for 50–55 minutes, until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and continue to cool on a cooling rack.