This recipe is a great way to use up the zucchini from your garden during the end of the summer months and makes a great gift for friends and neighbors. I made this using applesauce in place of egg to accommodate my sons egg allergy, which makes the recipe fully vegan. My favorite way to enjoy it is with my morning coffee, warmed with a cool spread.
- 1 cup zucchini, shredded and drained
- ¾ cup of demerara sugar (or ½ cup granulated sugar + ¼ cup brown sugar)
- 1 cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp SKORDO German Cookie Spice “Lebkuchen”
- Spray an 8.5 x 4.5” baking pan with cooking sprayand set aside.
- Shred zucchini using medium/fine side of box grater. Allow zucchini to rest in a strainer for about 15 minutes to drain liquid. Set aside.
- Preheat the oven to 350 degrees.
- In a bowl, whisk together sugar with apple sauce, vegetable oil, and vanilla extract.
- In a medium bowl, whisk sugar, apple sauce, oil and vanilla extract. If using demerara sugar, allow the liquid mixture to begin to “melt” the sugar granules before adding dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and German Cookie Spice. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in zucchini.
- Transfer batter into the prepared baking pan and bake for 1 hour until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes in the loaf pan before transferring to a cooling rack. Tip: freeze leftover shredded zucchini for future loaves!
