Zucchini Bread

In the summertime, zucchinis are in abundance from the garden. Here are a few different variations of the same recipe. Pumpkin, blueberry zucchini, chocolate, plain zucchini or add a carrot for color. All of them are my favorite, it just depends on the day and mood!

Zucchini Bread

1 1/2 cups Zucchini, (1 carrot shredded, if desired) (Cone #1)

2 eggs, large

1/2 cup applesauce, unsweetened (or puree pumpkin) (or greek yogurt)

1 1/2 cups All purpose flour (or baking flour omit, salt, baking powder, baking soda)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup Brown sugar, packed light

1 tsp pumpkin pie spice (omit if making chocolate)

1/4 cup granulated sugar

1/2 tsp salt

1 tsp vanilla extract

1/3 cup coconut oil

Preheat EOC to 200 degrees F and spray the pan with Avocado cooking spray.
In a large bowl combine flour, baking agents, salt, and spices. Then add the grated zucchini (and carrots). Next add sugar, brown sugar, and mix. Lastly, add applesauce, oil, eggs, and vanilla. Whisk until well combined.
Place in EOC and turn to 300 degrees F. Cover and bake for 30 minutes.

FYI- squeeze juice from zucchini. I find it makes a better bread.

also- Make Chocolate Zucchini bread by adding 1/4 cup dark cocoa, and 1/2 cup dark chocolate chips.