zucchini bread

Zucchinis are members of the summer squash family. They are a very versatile vegetable. And eaten raw or cooked, zucchinis offer great taste and texture to many dishes, both savory and sweet. Their skins are thin and delicate and as such you really don’t need to go to the trouble of peeling them off. They are not considered to be high in fiber content, about 1.3 grams per 100 grams, but they are an excellent source of Manganese, a good source of vitamin C and contain lutein and zeaxanthin, two phytonutrients that belong to the carotenoid family. For those who count them, zucchinis are very low in calories providing only 17 calories per 100 grams.

This recipe always results in a moist and flavourful bread and is a nice alternative to banana bread.

Zucchini Bread (makes 2 loaves)


2 cups sugar
1 cup coconut oil
3 eggs
2 tsp. vanilla
2 cups shredded zucchini
1/2 cup homemade applesauce*
1/3 cup orange juice
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 cup walnuts (optional)

Preheat oven to 350 degrees
Mix sugar, oil, eggs and vanilla in large bowl
Stir until well blended
Add zucchini, applesauce and orange juice.  Mix well.
Combine flour with baking soda, baking powder, salt, nutmeg and cinnamon

Add to zucchini mixture
Add nuts
Pour in to 2 loaf pans lined with parchment paper
Bake 60-70 minutes until toothpick comes out clean
Cool in pans 10 minutes then transfer to cooling rack


Peel, core and slice 2 apples
Put in small saucepan with a touch of water and 1/4 tsp lemon juice
Cover and cook over low heat until tender
Use hand blender and blend to smooth consistency

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