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.
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
- Preheat the oven to 350 degrees.
- Spray/grease a loaf pan and set aside.
- Add dry ingredients (Mrs. Hewitt’s Pancake & Waffle Mix, cinnamon, and salt) to a bowl and whisk to combine.
- 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.
- 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.
- Add vanilla and zucchini (make sure you remove the liquid first), and mix to combine.
- Add chocolate chips (optional), and mix to combine.
- Pour into a loaf pan.
- Sprinkle top with a light layer of cinnamon sugar. Will make a nice crust.
- Bake for about an hour until a toothpick inserted in the center comes out clean.
- 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.