Zucchini Bread

This summer I purposefully only planted one zucchini plant. One seed. And that monster is still taking over my garden/yard. One seed. Sometimes I wonder why I do this to myself. But I do like zucchini. But I swear it could grow in the dead of winter in Antarctica. No joke. The plant is ridiculous and luckily for me, versatile.

As you have all learned, I love carbs. I love bread, but hate sandwiches. Paradoxical, I know. And a good fall back for zucchini is the good ol' zucchini bread. It is easy and uses an entire zucchini, or half of one if your zucchinis are monsters like mine. I use whole wheat that I grind myself in my Blendtec and no refined sugars, so I think of this as guilt free bread. That way I don't feel bad about myself when I eat the entire loaf by myself.

Ingredients

1 1/2 c Flour

1 tsp Cinnamon

1/2 tsp Baking Soda

1/8 tsp Baking Powder

1/4 c Apple Sauce

1/2 Banana, smashed

2 T Flax Seed

6 T Water

1/3 c Maple Syrup or Agave Nectar (or combo of both)

1 1/2 tsp vanilla

1 lb. Zucchini, shredded (about 2 heaping cups)

Directions

1. Preheat oven to 375 degrees F

2. In large bowl, whisk dry ingredients and set aside.

3. In a medium bowl, smash banana with a fork. Add apple sauce, flax seed, water (I don't pre-combine them for this recipe and it works fine), and vanilla. Mix well and pour over dry ingredients. Mix well.

4. Fold in shredded zucchini

5. Grease a bread pan with coconut oil (or spray) and pour in the batter. Bake for 50-60 minutes until a toothpick comes out clean.

6. Let cool in the pan 10-15 minutes, then remove and let finish cooling on a cooling rack. Store in a ziplock bag in the fridge.

7. ENJOY

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