During the fall and winter months, you'll see squash and zucchini appear all over our menu as they are locally available and so sweet. Zucchini muffins were a natural addition because they are nutrient-packed and a delicious treat that kids could enjoy for either breakfast or snack. This alternative bread version is perfect for making at home and pairs wonderfully with a cup of tea or glass of milk for the little ones. Keep in mind, this version uses greek yogurt, so you can sub more apple sauce should you want a dairy free option! (tag us @myredrabbit and use #redrabbitfall)
- 3 cups grated zucchini
- 3 cups whole wheat flour
- 3/4 tsp ground nutmeg
- 2 tsps cinnamon
- 1/2 tsp kosher salt
- 2 tsps baking soda
- 2 large eggs
- 1 1/2 cup brown sugar
- 1 1/2 tsps vanilla extract
- 1/2 cup greek yogurt
- 1/4 cup unsweetened apple sauce
In a large bowl, mix together all of the dry ingredients. This includes whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Place these ingredients to the side.
In a separate large bowl, whisk together eggs, brown sugar, and vanilla. Then add the grated zucchini to the egg mixture and stir until it is all mixed together. (Make sure not to peel the zucchini prior to grating it!) Add the apple sauce and the greek yogurt to the wet ingredients.
Now combine the wet and dry ingredients slowly folding them into one another.
- Let the oven heat up to 350 degrees. Pour the batter in to two 9-inch loaf pans and place into the oven for 40-50 minutes. Insert toothpick once bread is baked to make sure it comes out clean. Allow the bread to cool in pan for about 10 mins, then slice, serve, and enjoy!