If your garden is overflowing, zucchini bread is the perfect breakfast, snack or treat to eat. I say treat because of my daughter. After finally getting my daughter to entertain the idea of trying zucchini bread she tried it and liked it. Until a neighbor friend of ours offered her some zucchini bread that had chocolate chips in it. Suddenly this version paled in comparison.
So for her, I added the option to add chocolate chips.to the recipe. Which made her happy.
This version adds some whole wheat flour while still maintaining a delicious taste and texture. Thanks to Amy at Super Healthy Kids for offering some great zucchini recipes and introducing me to one of my new favorite bloggers, Everyday Food Storage.This recipe is adapted from her site.
Whole Wheat Zucchini Bread
Adapted from Everyday Food Storage
¼ cup butter, at room temperature
¼ C. applesauce
1 cup light brown sugar
1 ½ cups whole wheat flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 egg or 2 egg whites
1 ½ cups shredded unpeeled zucchini
½ cup walnut pieces (optional)
¼ cup chocolate chips (optional)
½ teaspoon lemon zest
Preheat oven to 350 degrees. Lightly grease a loaf pan and set aside for later use.
In a mixing bowl, cream together the sugar and butter until fluffy and light. In a separate bowl, add the dry ingredients and mix together. In the mixing bowl, add the egg, zucchini, lemon zest, and applesauce. Slowly add the dry ingredients until well mixed. Turn off mixer and fold in chocolate chips if desired.
Pour batter into loaf pan and sprinkle loaf with nuts (optional)
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Remove the loaf from the oven and let it sit for 10 minutes before taking it out of the loaf pan. Cut loaf and serve with butter, or allow loaf to continue cooling on a cooling rack.