It's getting toward the end of zucchini season, but I couldn't let it go by without sharing my yummy zucchini bread recipe. I took Betty Crocker's version and revamped it to be healthier and J-friendly (with her tummy sensitivities, most recipes need revamping :)). So, here it is:
3 cups shredded zucchini
1/3 cup applesauce
1/3 cup olive oil (cold pressed and organic)
3/4 - 1 cup honey (or maple syrup, agave...or a combo of all)
2 tsp vanilla
4 large farm fresh eggs
1 1/2 cups whole wheat flour
1 1/2 cups buckwheat flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 - 3/4 tsp allspice
1/2 tsp baking powder
1. Preheat oven to 350 degrees. Spray bottoms of 2 loaf pans with olive oil.
2. Combine first 6 ingredients in a large bowl. In a medium bowl, stir together flours, baking soda, spices, salt and baking powder.
3. Add dry ingredients to the wet ingredients and thoroughly combine.
4. Divide mixture evenly between two loaf pans.
5. Cook for 45 minutes to one hour or until toothpick comes out clean.
6. Cool 10 minutes on wire rack before taking loaves out of the pans.
You can also add 1/2 cup of chopped nuts and/or 1/2 cup raisins, if you are so inclined. The loaves will be much darker than your traditional zucchini bread because of the buckwheat flour. But, I promise it's equally as yummy. If you're looking for a super sweet zucchini bread, this is not for you. However, if you're looking for a healthier zucchini bread with the benefits of different grains and less sugar, then you need to try this recipe. :) Happy baking!