I'm not a fan of sugary food in the morning. A little sugar is ok, but please save the maple syrup and HFCS until dessert time. (Actually, you can keep the HFCS.) With this in mind, I made a very slightly sweet breakfast bread.
Breakfast Zucchini Bread
(modified from heavenlyhomemakers.com)
3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 cup honey
1/2 cup no sugar added applesauce
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs
In a mixing bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Stir in honey, applesauce, zucchini, eggs and butter. Mix ingredients until well combined. Pour into two well buttered loaf pans. Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
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