This is by far the most amazing and delicious zucchini bread I have ever had. My friend Amber shared the recipe with me after I ate almost an entire loaf at her house one day. Since then, it is my go-to zucchini bread recipe and I have added my own twist to make it healthier.

Zucchini Bread 

3 eggs
1/4 c applesauce
3/4 c coconut oil, melted
2 c organic cane sugar
2 c grated zucchini
3 tsp pure vanilla
3 c whole wheat flour
1 tsp natural salt
1 tsp baking soda
3 tsp cinnamon
1/4 tsp baking powder

Beat eggs until light and fluffy. Add oil, applesauce, sugar, zucchini and vanilla. Beat well. Add the remaining ingredients and blend well.

Divide into two greased 9×5 loaf pans. Bake at 325 for 50-60 minutes.

Make this. Whenever a recipe calls for oil I substitute applesauce, coconut oil, or a mixture of both. For this particular recipe I only had 1/4 c applesauce on hand, so I added the coconut oil to make one full cup. You could use 1/2 c of each, or all of one if you want. The cinnamon is the secret ingredient in this bread that makes it so amazing. I like my quick breads pretty plain and simple without a lot of nuts or chocolate chips (unless it’s pumpkin bread). You could add nuts to this recipe if you want, but it’s spectacular on its own and doesn’t need anything else, in my opinion.