Summer Vittles: Zucchini Bread

Zucchini, the summer squash, is one of my favorite veggies.  Not only can you eat them for breakfast, lunch, and dinner, but they can also grow up to a meter in length and love the Texas heat...they are perfect for my gardening style:) We eat them at least once a week for lunch or dinner on the grill, or baked into a pasta, or casserole-type dish.  But last week I was craving a crunchy bread, or pasty to enjoy with a hot cup of coffee.

Pause. Can I tell you that I've started wanting coffee after each meal. What does that remind you of?  Yes, that is correct.  It reminds you of your grandparents.  #OldSoul at 26...

Ok, back to my craving to bake.  I was looking around our fridge to see what we had, and a few fresh Zucchini were staring me in the face. DONE.  Mom used to make Zucchini and Banana Bread quite a bit growing up, and I loved it.  It is simple to make, keeps well, and allows me to have veggies at breakfast.  I started with a recipe from the JOY of Cooking, and modified it slightly to make it more healthy.

Ingredients
- 2 Cups Grated Zucchini (This took about 3 medium size Zucchinis)
- 1 1/2 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/4 Tsp. Ground Cinnamon
- 3/4 Cup Sugar
- 2 Large Eggs, Beaten
- 1/2 Cup Non-Sweetened Apple Sauce
- 1 Tsp. Vanilla
- 1/2 Tsp. Salt
- 1 1/2 Cups Chopped Pecans

Directions

1. Preheat oven to 350.  Grease a 9X5-inch loaf pan. Wisk together: Flour, Baking Soda, Baking Powder, and Cinnamon.

2. In a large bowl blend the following together well: Sugar, Eggs, Apple Sauce, Vanilla, and Salt.

3. Stir in the dry ingredients.  Then mix in Grated Zucchini, and Pecans.

4. Bake 45-60 minutes.  When it's done the bread will pull away from the sides of the pan, and if you stick a knife in the middle of the bread, it will come out clean.

5. Cool in pan or on a rack for 10 minutes before serving.

Enjoy!

Here are a few other breads with vegetables and fruits that you may like...

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