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Zucchini & Squash Bread
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 30 min
- Yield
- 2.00 large loaves, serving(s)
Categories
- Bread
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Cereals containing gluten — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini & Squash Bread brings together 3 eggs, 2 cups evaporated cane juice (natural sugar), 1 cup shredded zucchini in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 3 eggs
- 2 cups evaporated cane juice (natural sugar)
- 1 cup shredded zucchini
- 1 cup pureed butternut squash
- 1 cup unsweetened applesauce
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 1 cup natural bran
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup miniature chocolate chip
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Instructions
Preheat oven to 325.
Beat eggs until foamy.
Add next 6 ingredients.
Gradually add all dry ingredients and mix until smooth.
Blend in chocolate chips.
Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.
Keep Cooking
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