Zucchini Bread Recipe

This fluffy, heavenly zucchini bread is rich in Omega-3 fatty acids from flax meal and walnuts, while applesauce lends it a lovely texture and slightly fruity flavor. Pumpkin pie spice and ground cloves grant a world of warmth to this tasty dessert or breakfast.

Ingredients

• 1 cup

  unsweetened applesauce

• 1 1/2 cups

  granulated sugar

• 1/2 cup packed

  dark brown sugar

• 3/4 cup

  canola oil

• 1 1/2 teaspoons

  vanilla extract

• 2 cups

  shredded zucchini

• 3 cups

  all purpose flour

• 3 tablespoons

  ground flax seed meal

• 1 teaspoon

  fine ground Celtic sea salt

• 1 teaspoon

  baking soda

• 1 1/2 teaspoons

  pumpkin pie spice

• 1/4 teaspoon

  ground cloves

• 1/2 teaspoon

  cornstarch

• 1 cup

  walnuts, chopped

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

In a large mixing bowl, combine: applesauce, granulated sugar, dark brown sugar, canola oil and vanilla extract. Stir until incorporated.

In a medium sized mixing bowl, combine: shredded zucchini, all purpose flour, flax seed meal, Celtic sea salt, baking soda, pumpkin pie spice, ground cloves, cornstarch and chopped walnuts. Lightly stir with hands until incorporated.

Add contents of medium sized bowl to large bowl in stages of three until each round is well incorporated.

Scrape sides of bowl after each new addition.

Grease and lightly flour a 13x9” glass baking pan, pour batter inside and spread evenly.

Bake in preheated oven for 40-45 minutes or until a toothpick inserted in center comes out clean.

Allow to cool for 1 hour in pan before eating.