Zucchini Bread

Oh how I love zucchini season!!

These are missing the green flecks because I used the scooped out centers leftover from my stuffed zucchinis (previous post). These are fabulous and you’d never know they were made with whole wheat flour (the pastry flour is a bit lighter than regular whole wheat flour).

3 cups shredded zucchini

3 cups whole wheat pastry flour

1 cup apple sauce

1 cup sweetener (I used 1/2 cup sucanat and 1/2 cup erythritol)

3 eggs or EnerG- egg replacer

4 tbs coconut oil

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

4 tbs mini chocolate chips

Pinch of salt

Combine all of the ingredients into a mixing bowl and mix until thoroughly combined. Bake at 350 degrees but the time depends on the size of what you are baking for cupcake size it’s 20-25 minutes. For a bread pan it’s about 50-55 minutes. The chocolate glaze is just 1 tbs of coconut oil mixed with cocoa and stevia.