What do you do with a garden full of home grown zucchini's? Make delicious zucchini bread!

For the past 3 weeks I have been making 2 loaves of zucchini bread a week. Yes, this may seem like a lot but I don't want good vegetables to go to waste so I channeled my inner Betty Crocker and put them to use! I have zucchini bread in my house, my friends homes and in my freezer for a nice winter treat in 2018!

Below is my "secret" recipe for YOU to try. The applesauce, cinnamon and brown sugar make this bread a moist and flavorful treat. And the best part ... you only need one big bowl for the entire recipe!

Let me know what you think and if you make any changes be sure to share so I can try. Enjoy!

Zucchini Bread

Ingredients

2 1/2 cups shredded zucchini
1 cup unsweetened applesauce
1/2 cup coconut oil
3 eggs
2 teaspoons of vanilla
1 1/2 cups brown sugar
3 cups whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon of himalayan pink salt (namaste!)
1/4 teaspoon baking powder
1/2 cup chopped walnuts (optional) *I tend to add more because I like nuts and texture

Steps

Heat oven to 350 degrees. Spray bottoms of 2 (8x4 inch) loaf pans with cooking spray and/or butter
In large bowl, mix zucchini, applesauce, coconut oil, eggs, vanilla and sugar until well blended
Stir in all remaining ingredients except walnuts until well blended
Add walnuts last if you wish to have a "nutty" bread
Spoon batter into pans (and lick the spoon!)
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes
Cut a piece and enjoy
If you want to freeze, I remove loaf from pan. Once fully cooled wrap tightly in aluminum foil and place in freezer bag