One of my new favorite breakfast treats now includes zucchini bread. My friend Jess gave me her recipe about a month ago and I can’t get enough of it. Not only is it vegan and good for you, but it is extremely delicious, especially if eaten warm or toasted with a pad of butter. I adapted her version of this recipe to my kitchen because I didn’t have ground ginger, so instead of going out to the store and buying the spice I replaced it by using extra cinnamon and bumped up the amount to 2-3 tsp. I also toasted my walnuts before adding them to the batter to add some extra flavor. This quick bread makes an especially delicious weekend breakfast and a great, easy breakfast for the rest of the week.

Whole Wheat Zucchini Bread 

3/4 cup apple sauce
3/4 cup vegetable oil
1 1/4 cup brown sugar
1/4 tsp. vanilla
2 cup grated zucchini 
2 1/2 cups whole wheat flour
3/4 tsp. salt
2-3 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
1/2 cup chopped walnuts

Preheat oven to 350˚. Grease and flour a 9″ x 5″ loaf pan. Combine oil and brown sugar in a medium bowl and beat well with a whisk. Add flavorings and zucchini and mix well. Mix dry ingredients in a separate bowl, then add to wet mixture. Once combined, add nuts. Bake for 60 minutes then let cool on a baking sheet.