Zucchini season is here!!! We picked our first zucchini out of our garden Monday! Hurrah!! This recipe is a spin off my grandmother’s zucchini bread recipe. I made these mini loaves the other day for my coworkers. Everyone loved them! The only bad thing is, I gave them all away….Good news we have oodles of zucchini coming in so more recipes to follow.
1 cups of AP flour
1 cup whole wheat pastry flour
1-1/2 cups sugar
2 tsp ground Vietnamese cinnamon
1 tsp pure vanilla extract
1/2 cup canila oil
2 TB ground flaxseed
1/4 cup unsweetened applesauce
3/4 cup walnuts, chopped (optional)
1 tsp salt
1 tsp baking soda
1/4 baking powder
2 cups of finely shredded zucchini (not peeled)
Preheat oven to 350 degrees and coat mini bread loaves pan with cooking spray. I used pampered chef stoneware mini bread pan for this recipe. By hand with whisk beat eggs, add oil, applesauce, sugar, vanilla, & mix well. Add zucchini with dry ingredients. Fold in nuts. Mix well. Pour into 4 greased loaf pans at 350 for 30 minutes or toothpick comes out clean.
Tip: Not everyone in my office likes nuts so I just took a handful of chopped nuts and added them into the batter after I portioned out the batter into the molds . I mixed the nuts in using a small rubber spatula.