I am starting to feel like we are having zucchini and squash coming out of our ears! I don’t stress about this though because these are some of my favorite summer veggies. They are not only good for grilling and stir-frying, but also make an awesome bread! When we have more than we can use before they start to go bad, I simply grate and freeze the zucchini and squash in 2 cup quantities and freeze in quart size freezer bags. It makes having zucchini bread in the winter months a breeze! If you notice, I am using the terms zucchini and squash. Either work for making this bread, or a mixture if you feel like it. Zucchini bread has a better sound to it than squash bread. Either way, this is a delightful treat that I look forward to making when we are blessed to have these summer veggies on hand. Making these loaves with whole wheat flour makes it even heartier and healthier and I have no problem serving these for breakfast or for snacks. I hope you enjoy this moist, healthy and delicious recipe of whole wheat zucchini bread as much as my family does. -Shelley.

Whole Wheat Zucchini Bread
*Pre-heat oven to 350 degrees
*Makes 2 loaves

3 c whole wheat white flour
1 1/2 c sugar
1 t salt
1 t baking soda
1/4 t baking powder
1 T cinnamon
1 c coconut oil or unsweetened applesauce {I used 1/2 c unsweetened applesauce + 1/2 c coconut oil}
3 eggs
1 T vanilla
2 c grated, unpeeled zucchini

Start off by grating the zucchini and then set aside.

Whisk together flour, sugar, salt, baking soda, baking powder and cinnamon in a mixing bowl.

In another mixing bowl whisk together eggs, oil/applesauce and vanilla. Add grated zucchini and stir well.

Add dry mixture into the liquid mixture bowl and mix well.

Divide batter in 2 greased loaf pans. Bake at 350 degrees for 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean.

Allow the bread to cool off in the pans for a bit and then transfer to a wire cooling rack to finish cooling {or cut while still warm and enjoy!}

Mmmm…

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