Make this quick and healthy zucchini bread for Saturday morning brunch, or as an easy snack to get you through a hectic week. The recipe below made two standard sized loaves. I froze one to keep it fresh until we were ready for it, which was only a matter of a few days since we ate an entire loaf over the course of the weekend. What’s better is the fact that it is packed with vitamins and fiber. Add nuts or seeds for extra protein.
Baking & Spices
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 Butter and flour
- 4 tsp Cinnamon, ground
- 2 1/4 cups Organic cane sugar
- 1 tsp Salt
- 4 tsp Vanilla extract
Oils & Vinegars
- 1/2 cup Vegetable oil
Nuts & Seeds
- 1 cup Pecans
Produce
- 3 1/2 cups Organic zucchini
Refrigerated
- 3 Cage-free eggs
- 1/2 cup Unsweetened apple sauce
