Ingredients:

  • 1 cup unsweetened applesauce
  • 1/2 cup melted coconut oil
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 cups grated zucchini
  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Grate the zucchini or yellow squash using the medium holes of a box grater. Measure 2 cups (250g) loosely. If exceptionally watery, lightly press with a paper towel without squeezing completely dry.
  2. In a large mixing bowl, whisk together the unsweetened applesauce, melted coconut oil, room temperature eggs, maple syrup, and vanilla extract until the mixture is smooth.
  3. Fold the grated zucchini into the wet base using a rubber spatula.
  4. Sift the white whole wheat flour, baking soda, salt, ground cinnamon, and ground nutmeg directly into the wet ingredients.
  5. Stir with a spatula just until no streaks of flour remain; avoid overmixing to ensure the bread does not become tough.
  6. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) for 50-60 minutes, or until the edges pull slightly away from the sides of the pan.