Zucchini Loaf!

Who can resist a zucchini loaf? Rhetorical question!

This loaf is easy to whip up, and can be put together while your favorite homemade soup is cooking on the stove. Zucchini is part of the squash family and is jam-packed with radical fighting vitamins making it a perfect way to enrich your bread with nutrients.

What You’ll Need
1 ½ cups whole wheat flour

2 tsp baking powder

½ tsp salt

1 ½ tsp cinnamon

3 tbsp unsweetened apple sauce

½ cup raw cane sugar

½ cup light olive oil

1 tsp apple cider vinegar

1 tsp organic vanilla extract

1 zucchini, grated

½ cup raisins

¼-1/2 cup of water (I used close to ½ cup of water, my mixture was really dry. You be the judge of your own dough!)

Instructions

- Preheat oven to 350*F-

Using a large baking bowl, combine the first four dry ingredients. Add the apple sauce, raw cane sugar, oil, vinegar and vanilla- mix it all together. GENTLEY stir in your grated zucchini and raisins, DO NOT OVER MIX, just blend it together enough so that the raisins and zucchini are nicely mingled into the dough. At this point you will want to judge the dryness of your dough, add your water. Spoon mixture into a lightly coated bread pan and let bake for 45-50 minutes. Let it cool down for 20 minutes (yes, seriously-20 minutes!) before serving.