I know there are a million recipes for zucchini bread out there, but this one is our favorite. I’ve adapted it from one my family really loves, and I made it low fat, and lower sugar so that it’s perfect for a healthy breakfast.
This a great recipe to use up all those zucchinis from the garden, since it makes five loaves. I make this recipe several times a week, wrap the loaves in foil, and pop them in the freezer.
They make a perfect breakfast for a busy school morning. Just pull it out of the freezer the night before so it has time to thaw. Serve it with eggs, applesauce, or whatever else you want.
You could also cook them in muffin tins; just shorten your baking time. If you freeze the muffins, you can just pull whatever you need out of the freezer the night before.
Ready for the recipe?
Zucchini Bread *makes 5 loaves
Prep Time: 15 minutes Oven: 350 degrees Bake: 55 minutes
- 7 1/2 cups flour
- 5 teaspoons cinnamon
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons nutmeg
- 4 cups sugar
- 5 cups peeled, pureed zucchini
- 1 1/4 cups unsweetened applesauce
- 5 eggs
- 1 bag chocolate chips
Preheat oven to 350 degrees. Grease 5 bread pans. Combine dry ingredients. In a separate bowl, combine wet ingredients and mix well. Pour wet mixture into the dry ingredients and mix well. Stir in the chocolate chips. Divide the batter evenly between the bread pans. Bake for 55 minutes or until done. If the edges cook too quickly, cover the pan(s) with foil.
Let the loaves cool in the pans for about 10 minutes. Remove from the pans.
Wrap the loaves in foil while they’re still warm. This makes them easier to cut.
Yes, I realize there are just four loaves. I didn’t have enough zucchini for five, so I just tweaked the recipe a tad.
When the foil wrapped loaves are completely cooled, put them in the freezer.
These will last several months, so don’t feel rushed to eat them all. I currently have about 36 loaves in my deep freezer.