It isn’t summer without zucchini bread, right? Whether you grow your own, have a generous neighbor, or just shop what’s in season at the grocery store (good for you!), zucchini is everywhere right now. I can’t bear to waste it, so I will throw zucchini into just about everything – and make this zucchini bread several times before the season is over!

Did you know you can also FREEZE shredded zucchini? Freeze it now and have it onhand to throw into your soups and stews next season – or to make more zucchini bread in the fall when you get tired of pumpkin bread!

This recipe is my go-to. Once in a while, I will add golden raisins if I have some on hand.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 1/2 cups sugar
• 3/4 c unsweetened applesauce
• 1/4 c canola oil
• 3 eggs, beaten (or substitute flax eggs)
• 3 cups grated zucchini, yellow squash, or a combination
• 1 1/2 tsp vanilla

Instructions

Heat oven to 350 degrees. Coat two loaf pans with cooking spray.

Combine the dry ingredients in a large bowl. Stir.

In a separate bowl, combine the applesauce, oil, eggs, zucchini, and vanilla.

Add the wet ingredients to the dry all at once and stir until the completely incorporated.

Divide the batter evenly into the two prepared pans.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let loaves cool 10 minutes in pans, then remove from pans and let cool completely on wire rack.