Zucchini Bread

I love zucchini bread. But it usually has a ton of butter and a ton of sugar. So I experimented a bit. This still has sugar but a lot less than my normal loaf AND it was super moist!  This makes two 9x5 loaf pans. 

Recipe:

• 4 cups shredded zucchini, about 2.5 regular sized zucchini 
• 2 smashed bananas
• 1 cup applesauce 
• 1/2 cup maple syrup
• 3/4 cup honey
• 2 tsp pure vanilla extract
• 4 cups whole wheat flour
• Cooking spray
• 1 tsp salt
• 4 tsp cinnamon 
• 2 tsp baking soda
• 4 tsp baking powder
• 1/2 bag chocolate chips
• 1/2 cup chopped walnuts, optional 

1. Preheat oven to 350. 
2. Line 2 9x5 loaf pans with parchment paper. Spray with cooking spray. Set aside. 
3. Shred the zucchini. Set aside. 
4. In a large bowl combine the banana, syrup, honey, applesauce, and vanilla. 
5. Stir in the shredded zucchini. 
6. In a separate bowl combine the flour, salt, cinnamon, baking soda, baking powder. If it seems really dry, add in small amounts of milk ( I used almondmilk). Do not overmix, but add enough so that it seems “wet.”
7. Divide the mix into the two separate pans. 
8. Bake for 50-60 minutes or until toothpick inserted comes out clean. 
9. Cool in the pan on a cooling rack for 10 minutes. 
10. Remove the bread by pulling out the parchment. Let it cool completely before slicing. Or be the daredevil you are and slice away at the hotness and eat the goodness while warm (I did, and the only difference was it was a little gooier than the loaf I let set). 
11. Enjoy!