My daughter asked me to make her Zucchini Bread the other day. I thought “What, she is asking for bread with vegetables in it?” How could I say no. So I started by looking for recipes online. I found a one on AllRecipes.com that didn’t look too hard. Next, I had to think about how I would adapt it for our high altitude and also how I could decrease the gluten content and maybe even make it a bit healthier overall. Here is what we came up with.

Recipe

• 1 – Cup Organic All-Purpose Flour
• 2 – Cups Pamela’s Gluten-Free All-Purpose Flour
• 1 teaspoon Sea Salt
• 1 teaspoon Baking Soda
• 1.5 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 3 Organic (we use pasture raised) Eggs
• 1/2 Cup Apple Sauce
• 1/2 Cup Oil (Canola, Avacado or Olive work fine)
• 1.5 Cups Organic Sugar
• 3 teaspoons Vanilla Extract
• 2.5 Cups Grated Zuchinni
• 1/2 Cup chopped Walnuts (optional)
• 1/2 Cup Chocolate Chips (optional)

Instructions

1. Grease and Flour 2 8.4 inch baking pans and preheat the oven to 325 degrees F.
2. Mix dry ingredients (flours, baking soda, sea salt, baking soda & powder, cinnamon)
3. In a mixer or bowl combine eggs, oil, applesauce, and sugar together.
4. Slowly add in dry ingredients and mix until creamy.
5. Stir in Zucchini, nuts and chocolate.
6. Pour batter into prepared pans
7. Bake for 50 minutes. Check at 40 by inserting a toothpick to assess if additional 10 minutes is needed.

Thoughts

We added the chocolate chips because it was what convinced my son to give it a try. I also cooked mine for 45 minutes and thought it was done, but found the centers to be a little gooey and under cooked. Because of this once they cooled they also collapsed in the middle. But the good news… My kids (and my husband) loved it regardless. We ate two loves in about 3 days! Let me know if you come up with any other good alternatives.