It’s time to put the extra zucchini from your garden to use, or grab some from the store for this easy recipe using our Mrs. Hewitt’s Pancake & Waffle Mix.

Ingredients:

2 1/4 cups Mrs. Hewitt’s Pancake & Waffle Mix

2 1/2 teaspoons cinnamon

1 teaspoon salt

1/2 cup applesauce (to keep vegan OR use 2 large eggs)

1/4 cup oil

1/2 cup sugar

1/2 cup brown sugar (packed)

1 1/2 teaspoons vanilla

2 cups grated zucchini (about 2 small) with liquid removed (I grate mine on paper towels and then squeeze in paper towel over the sink to remove liquid)

1/2 cup dark chocolate chips (optional, could substitute chopped walnuts or leave out all together)

Cinnamon sugar to top (optional) (1/2 teaspoon cinnamon to 1 teaspoon sugar

Directions:

  1. Preheat the oven to 350 degrees.
  2. Spray/grease a loaf pan and set aside.
  3. Add dry ingredients (Mrs. Hewitt’s Pancake & Waffle Mix, cinnamon, and salt) to a bowl and whisk to combine.
  4. OPTIONAL: I take a small spoonful of this mixture and add it to my chocolate chips in a separate bowl. Toss to coat and it will help keep your chocolate chips from sinking to the bottom when baking.
  5. In a separate bowl/mixer, combine apple sauce (or eggs depending on which you’re using), oil, and sugars. Mix on medium for one minute.
  6. Add vanilla and zucchini (make sure you remove the liquid first), and mix to combine.
  7. Add chocolate chips (optional), and mix to combine.
  8. Pour into a loaf pan.
  9. Sprinkle top with a light layer of cinnamon sugar. Will make a nice crust.
  10. Bake for about an hour until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and allow to sit in the pan 5-10 minutes before removing from the pan and moving to a cooling rack. I personally think zucchini bread is better once it’s cooled completely, so I’d give it some time and then enjoy!

 

Tip: if you put it in an airtight container, the crisp top will not stay crisp. Just cover the exposed end once sliced.

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