Zucchini Bread from the Garden

I looked a a few recipes online and then came up with my own versions so that we could use up the enormous amount of zucchini that we found when we got back from the beach!!  Both of these turned out EXCELLENT!!

Lemon Zucchini Bread

Bread
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 6 oz Greek Yogurt (you can use lemon or vanilla, i used plain)
• 2 tsp vanilla extract
• 3 Tbsp lemon juice (one lemon)
• 2 tsp lemon zest (approximately one lemon)
• 1/2 cup sugar
• 1/2 cup pure maple syrup
• 3 eggs
• 2 cups all purpose flour
• 1 cup of whole wheat white flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 cups grated zucchini  (1 large zucchini)
Lemon Glaze
• 1 cup powdered sugar
• 1-2 Tbsp lemon
Topping (Optional)
• 2 Tbsp lemon zest

Instructions

1. Preheat oven to 350 degrees and coat one bundt pan or  two large bread pans with baking spray.
2. In a large bowl, cream together oil, applesauce, Greek yogurt, vanilla extract, lemon juice, lemon zest, maple syrup, and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt. 
4. Add dry ingredients into wet ingredients, and mix just until combined.
5. Add in zucchini and stir.
6. Once combined, pour batter into bundt pan or two large bread pans. 
7. Bake for 55-60 minutes, or until toothpick comes out clean.
8. Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
Glaze
9. Mix lemon juice and powdered sugar together until well combined.
10. With the bread on the cooling rack, pour glaze over the bread.
Topping
11. Sprinkle zest over the top of the glaze.
12. Enjoy!

Zucchini Bread

(The recipes makes one bundt pan and two small loaves or two large loaves.)

Ingredients:

• 2 cups whole wheat white flour , 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 4 cups grated zucchini 
• 3 eggs
• ½ cup apple sauce
• ½ cup vegetable oil
• 1 cup maple syrup
• 4 teaspoons vanilla extract
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Generously spray the baking pans. 
2. In a medium bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. 
3. Shred zucchini, lightly packing it down as you measure it.
4. In the bowl of a stand mixer beat eggs, applesauce, oil, maple syrup and vanilla extract. Mix well.
5. Slowly add the dry ingredients, mixing as you go – then beat well until just combined.
6. Stir in shredded zucchini and nuts into the batter and mix well.
7. Pour batter into each pan.
8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. 
9. Remove from the pans and cool on wire racks.