- 3 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- ½ teaspoon nutmeg
- Zest of two lemons (about ½ to 1 teaspoon)
- 1/2 cup unsweetened applesauce
- 1/4 cup olive oil
- 2/3 cup maple syrup
- 1/2 cup coconut sugar
- 4 teaspoons vanilla extract
- 2 cups rounded grated zucchini [skins on or off, doesn’t matter] (2 large zucchini)
- 3 large eggs
- 1 cup chopped walnuts
- Preheat your oven to 350* and grease and flour two 8×4 bread pans or two 12 muffin tins.
- Grate your zucchini.
- In a medium bowl, sift together, flour, salt, baking powder, baking soda, nutmeg and cinnamon.
- In a large bowl combine applesauce, oil, maple syrup, vanilla, lemon zest and eggs. Add in the sugar. Whisk until well combined.
- Stir the dry ingredients into the wet ingredients. Then stir until just combined.
- Stir in the walnuts and zucchini. Reserve some of the walnuts to sprinkle on top of the loaf before baking, or mix them all in. (If the mixture seems extremely dry, almost like a wet cookie batter, you might need to add in a few tablespoons of milk. The batter should be very gooey and thick.)
- Pour in batter and spread so it’s level or fill muffin tins 2/3 of the way. If desired, sprinkle more chopped walnuts on top.
- Bake loaf for 50-65min. Bake muffins for 18-22min. Toothpick test to be sure. You want the toothpick to be slightly moist with some crumbs but not coated in batter.
- Let cool for 20-30 min in the pan and then turn out onto a cooling rack until completely cool.
*Milk – Like I mentioned in the directions, you may or may not need to add a few tablespoons of milk to help moisten the batter. If after adding the zucchini, it is hard to stir with a spoon add 2-4 tablespoons milk. It is a gooey, thick batter that will need some assistance when transporting it to your loaf pan.