It’s that time of year!  I saw the first of the oversized zucchinis at the green market last week so I grabbed one and mixed up a double batch of my whole wheat zucchini bread.  I use half oil and half applesauce and it comes out tasting rich and moist.  Everyone is always pleasantly surprised when I tell them it’s my healthier version of zucchini bread.

This zucchini bread freezes incredibly well.  Wrap it in plastic wrap after cooling it for a few minutes in the pan.  The plastic wrap will basically act as shrink wrap, sealing in the moisture.  Keep it in your freezer for up to 4 months.

Serve it for brunch, dessert or with afternoon tea and coffee.  I also make mini loaves and give them as favors or hostess gifts.  It’s the best way to turn those huge zucchinis into a huge hit.


Whole Wheat Zucchini Bread

2 ½ C. whole wheat flour
¼ tsp. baking powder
2 tsp. baking soda
½ tsp. salt
4 tsp. ground cinnamon
3 eggs
½ C. vegetable oil
½ C. unsweetened applesauce
2 C. sugar
2 tsp. vanilla extract
2 C. grated zucchini

1.       Preheat oven to 325 degrees.  In a medium bowl, sift together first 5 ingredients (flour through cinnamon).  Set aside.

2.       In a large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with an electric mixer.  Stir in zucchini.  Add flour mixture in batches and stir until just combined (do not over mix).

3.       Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides).  Bake in the center of the oven for approximately 50 minutes for 4 mini loafs or 65-75 minutes for 2 regular loaves.  Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.  Cool on wire rack or seal in plastic wrap to lock in moisture.

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