So this is a bit of a cheat because it’s not a yeast bread, rather a sweet loaf, but it really is a big favourite in my home. In fact, if given the option between banana bread and zucchini bread, this is the winner hands down. What I love about this recipe is that it has a lot of healthy elements to it, so I don’t feel bad when the kids gobble it up (that’s if I don’t get to it first).

This recipe was given to me by my friend Kathryn a few years ago and I have baked it more times than I can remember. The original recipe came from Real Food for Real Kids, but over the years I have ‘tweaked’ it. So here is my version.

Ingredients:

2 small zucchinis shredded (about 2-2 1/2 cups)

1 1/2 cups brown sugar

2 eggs

1/2 cup olive oil or coconut oil

1 1/2 cup whole wheat flour

2 tsp cinnamon

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

Chocololate chips (optional)

Directions:

Preheat your oven at 325F.

Next prepare your loaf pan by greasing or lining it. I prefer to line my pans so the loaf is easy to remove. When I was in England a couple of years ago, I found these liners for loaf pans. They are amazing. I have not been able to find them in stores in Canada, but you can easily buy them on Amazon – Loaf Tin Liners.

Grate the zucchini into a large bowl. Add the sugar, eggs and oil and mix.

Combine the dry ingredients (flour, baking powder, cinnamon, baking soda and salt) in a separate bowl. Mix together so all the dry ingredients are combined.

Add the dry ingredients to the wet ingredients and mix with a wooden spoon just until combined. Pour the mixture into your loaf pan.

If you want to add a little something special to the loaf you can sprinkle the top with chocolate chips. Yum! Put the loaf into the preheated oven and bake for 50-60 mins, or until a toothpick comes out of the middle clean. Let it cool in the pan so it won’t break when you remove it. Now there is only one thing left to do … enjoy!