This summer, I planted a large garden filled with all of our favorite vegetables. The zucchini plants have gone crazy and are producing daily a crop of delicious and nutritious zucchini. I have baked, stir-fried, barbequed and added them into omelets, pizza and frittatas. The following is a conventional recipe for zucchini bread with healthy adaptations.
ENJOY!!!
Ingredients

1/2 cup sugar
1/2 cup brown sugar
1 cup unsweetened applesauce
3 Tablespoons coconut oil
3 eggs
3 cups grated zucchini
3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon vanilla
1 cup chopped walnuts
½ cup mini chocolate chips and/or 1 cup chopped raisins

Grate the zucchini (one large one from the garden or three medium) into a colander and sprinkle salt on it and let it sit for a few minutes and then squeeze out excess moisture. In a medium bowl combine sugar and applesauce and oil and stir. Add the eggs and stir until mixed well. In a small bowl measure out the flour (you can use a combination of white and whole wheat or experiment with different varieties of gluten free, oat flour, rice flour and feel free to add wheat germ or flax seed as long as it measures a total of 3 cups). Next, add other dry ingredients and stir. Add wet and dry ingredients and stir until just moistened. Add the vanilla, the zucchini and the nuts and stir lightly until combined. For a fun little treat try adding ½-1 cup of mini chocolate chips or 1 cup raisins. Pour into a well greased bread loaf pan and bake at 350˚ for 60-70 minutes.
If you want to make smaller loaves or muffins adjust time for baking accordingly-40 minutes for small loaves and 20-25 minutes for muffins.

What is your favorite healthy breakfast muffin or snack item that you like to bake and would you like help adapting the recipe to make it healthier but keep the same deliciousness?