Ingredients

The following ingredients have 9 Servings
  • 2 cups shredded zucchini, (about 2 to 3 medium zucchini)
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup honey or maple syrup ((or brown sugar))
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cups whole-wheat flour, (or spelt)
  • 1/3 cup rolled oats (plus more for topping)
  • 1 cup carrots (grated)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup golden raisins

Instruction

  • Preheat the oven to 350° F. Line a 8 1/2- by 4 1/2-inch loaf pan with parchment paper and spray with nonstick cooking spray (a 9 x 5-inch pan works fine too).
  • In a large bowl, whisk together the egg, applesauce, honey, vanilla, cinnamon, baking powder, baking soda, and salt. Stir in the shredded zucchini.
  • Bake for about 1 hour or until a knife inserted in the center comes out clean. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool. Once the bread is cool, slice and serve.
  • Add the flour, oats, and raisins; mix gently with a spatula to combine. Be careful not to overmix.
  • Transfer batter to prepared pan, sprinkle with additional oats if desired, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Cool in the pan for 10 minutes before using the parchment paper to remove the loaf from the pan. Let cool before slicing with a serrated knife.