Brown Sugar Zucchini Bread: Whole Wheat Food Storage Recipes

I’m so excited for a week dedicated to Zucchini! It is seriously one of my favorite vegetables and I love it when my plants get producing! Here is the best zucchini bread on the planet! It’s a perfect bread to hide whole wheat in because it uses brown sugar (which makes it moist and dark) and it has spices in it like cinnamon. As always, you can’t taste the wheat and it so moist, it literally melts in your mouth. You’ve GOT to try this!

**Tip before you begin** If you have a very large zucchini (anything bigger than 6 inches) make sure you scrape out the seeds before you grate it. The larger the zucchini gets, the harder the seeds are.

Brown Sugar Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce (click HERE to watch the video on how to make applesauce out of your dehydrated apples, this is what I needed the applesauce for.
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

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