I’m always rushing to get the kids out the door for school & my breakfast tends to get skipped so have been in search of a quick & healthy option to grab on my way out the door. Today I found this recipe via Peas & Love SF:

Zucchini Bread or Chocolate Zucchini Bread (if you so desire):

1 cup Zucchini, shredded
1.5 cups Bob’s Gluten-Free All Purpose Flour
1/2 cup Coconut Oil, melted
1/2 cup Evaporate Cane Juice, Pure Maple Syrup or Raw Honey
3/4 cup Walnuts and/or Sunflower Seeds
4 tablespoons Applesauce
1/2 teaspoon Vanilla
1/2 teaspoon Baking Soda or Powder
1 teaspoon Cinnamon
1 teaspoon Sea Salt
1 teaspoon Nutmeg (optional)
1 tablespoon Raw Cacao Powder (if you desire Chocolatey)

Preheat oven to 350 degrees. In a bowl, mix together Oil, Applesauce, Vanilla, Sugar/Honey/Maple and Zucchini. In a separate bowl, mix Flour, Nuts, Cinnamon, Baking Soda/Powder and Salt (and Cacao if using). Slowly mix in dry ingredients to bowl of wet ingredients and stir until batter forms. Pour mixture into square pan, loaf pan or muffin pan greased with Coconut Oil. Bake for 25-30 minutes until the sweet aroma permeates. Let cool first- then enjoy!