I’d like to say that we have a rockin’ fall garden. But we don’t. Every year, it’s a goal to replant in late July/early August so that we can enjoy a second harvest, but summer fun gets in the way. That made this week’s discovery of one lone zucchini ripened on our vine a cause for celebration. And what better way to share it than in zucchini bread?

This recipe’s healthy enough to actually be called “bread.” It’s still yummy enough to be a treat, but you could substitute chocolate chips for raisins to make it a dessert.

2.5 cups whole wheat flour
1.5t baking powder
1t baking soda
2t cinnamon
1/2t salt
1/3 cup neutral oil
1/2 cup unsweetened applesauce
1/4 cup milk or soy milk
1 egg
2 cups shredded zucchini
1/2 cup honey
1t vanilla
1/2 cup raisins

Combine dry ingredients in a bowl. Add wet ingredients and mix. Bake in a loaf pan at 350 degrees for 50-60 minutes.

2 thoughts on “Garden zucchini bread

  1. The real question is how you managed to harvest just one zucchini. We had a family garden when I was a kid, and the zucchini supply would far outstrip demand. My dad used to say that the problem with zucchini bread is that it doesn’t use enough zucchini.

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