Eggless Breakfast Zucchini Bread

Most zucchini breads are really more like cakes. While they are super tasty, they are perhaps not the best way to start your day.   This zucchini bread incorporates wheat germ and whole wheat flour for some added protein and fiber and a better start to your morning. It is a modification of a recipe from this blog http://foodforahungrysoul.blogspot.com/ . You could bump up the nutritional value even more by adding nuts if you don't have nut allergies like we do in our house.  All that being said it is still yummy.  My little one loves it, especially sliced and toasted with a little butter.  This makes the equivalent of two loaves.  I usually make one full sized loaf and mini loaves or muffins to put in the freezer and eat later.  YUM!

Eggless Breakfast Zucchini Bread

Ingredients:

1 1/4 cups wheat germ
1 1/2 cups all purpose flour
1 1/2 cups whole wheat Flour
4 teaspoons baking powder
2 teaspoon salt
2 teaspoons cinnamon
1/2 cup applesauce
1 1/4 cups sugar
2 teaspoons vanilla
2/3 cup cooking oil
3 cups (about 3 medium-sized) zucchini, grated

Grease and flour two loaf pans (or equivalent such as mini loaf pans or muffin tins)

In a medium bowl combine wheat germ, both flours, baking powder, salt and cinnamon.

In a large bowl beat applesauce sugar, vanilla and oil until well combined.  Stir zucchinni into the wet ingredients.  Gradually add dry ingredients to wet ingredients stirring until just combined.  Pour into loaf pans and bake at 350 for about an hour, or until a toothpick inserted into the middle come out clean.  (About 45 minutes for mini loaf pans, 20 minutes for muffins.)

Happy Breakfasting!