My parents have an absolutely amazing garden. It’s one of those gardens that make people drool just by looking at it. My step-dad and mom are pretty much super gardeners.
The star of their super garden right now? Squash and zucchini.
And me, the amazing daughter that I am (let’s be real they love my daughter more) was blessed with bags full of zucchini and squash.
I stared at them on my counter for a few days wondering how I am going to get my daughter and husband to eat all of this mega green machine veggie.
And then it hit me, hide it!
There’s no better way to hide a vegetable or fruit than in a bread!
For this recipe I shredded the zucchini with a cheese grater, and threw in the smallest squash for a little extra veggie punch.
One of the keys to this recipe is to make sure all the ingredients are mixed very well together each step. I didn’t mix in my zucchini and squash as well as I should have and there are some chunks in my bread (but it’s still a hit in my house!)
This bread is perfect for breakfast with a cup of coffee, on the go, or just a snack! The cinnamon is the perfect touch for the end of the summer, and will be a great recipe for this fall!
Delicious Zucchini Bread
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Bread, Breakfast, Dessert|
|Website||A Family Feast|
- 2 cups Zucchini (Shredded)
- 1 1/2 cup Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 tablespoons Cinnamon
- 2 Eggs
- 1/4 cup Applesauce
- 1/4 cup Vegetable Oil
- 1 1/4 cup Sugar
- 2 teaspoons Vanilla Extract