Whole Wheat Zucchini Bran Bread with Almonds

 My garden is just pumping out the zucchinis and i'm loving it. Living in the mountains makes it very hard to grow great produce but we keep trying. This was our first year growing zucchinis and surprisingly they are very easy and they are doing great. The three beauties above seemed to have come out of nowhere in just a few days so it was time to get cooking!

There are so many different things you can do with zucchinis and this time I deicded to use one of the zucchini for bread and the other two for Zucchini Fritters. This recipe is on the healither side and not super sweet but quite yummy. The bonus is that it taste hardly any time to prep. 

Dry Ingredients
2 cups wheat flour
3/4 cup wheat bran
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 cup brown sugar
1/2 cup white sugar (optional*)

Wet Ingredients
2 eggs
1 tsp vanilla extract
1/2 cup applesauce**
1/4 cup walnut oil (or vegetable oil)
2 cups zucchini, shredded

1/2 cup chopped almonds

Preheat the oven to 350. Use non-stick spray or butter to coat a loaf pan. Place all of the wet ingredients into a large bowl and stir with a fork. Place all of the wet ingredients into a small bowl and stir with a fork. Pour the wet ingredients into the dry, mixing well. Fold in the almonds and place mixture into the loaf pan. The mixture will be pretty thick and not runny at all so use a spatula to get all of it out. Place the pan into the oven and bake for 45-55 minutes. When the bread is ready remove it and place it on a wire rack to cool. 

* I don't like my bread super sweet so adding in the additional white sugar is up to you
** If you don't have applesauce in the fridge use the same amount in oil.