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.

Ingredients: 

1 cups of AP flour

1 cup whole wheat pastry flour

1-1/2 cups sugar

3 eggs

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)

Directions:

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.