Zucchini Bread Recipe

Our garden is producing! We started getting squash and zucchini the last week of April! Yea! It is so fun.
I thought it would be appropriate to share a zucchini bread recipe. I tried to healthy this up a bit and was totally pleased with the results.

Zucchini Bread
makes 3 large loaves

1 3/4 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup honey
1 cup agave nectar
1/2 cup oil
1/2 up applesauce ( I just use one natural cup of applesuace, it is slightly more than 1/2 a cup usually)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
1 cup special dark chocolate chips

Preheat oven to 350 degrees F. In a large bowl, combine flours, salt, nutmeg, baking soda, and cinnamon. In a separate bowl, combine oil, applesauce, honey, agave, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and chocolate chips- fold in. Bake in 3 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 6-7 mini loaf pans for about 45 minutes.

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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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