My original plan had been to do an overnight recipe for breakfast today. I had been vaguely thinking about doing some overnight cinnamon rolls. Unfortunately the evening kind of got away from me and I didn't actually end up assembling anything last night. So that left me trying to throw something together this morning.

I have to admit, I wasn't thrilled with this zucchini bread, but it was alright. It had a good amount of zucchini in it, so it was nice and moist. Unfortunatley it didn't rise very well. Personally, I'd be inclined to try a different recipe next time, but this at least got the job done for now.

Zucchini Bread

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1/2 c. sugar
• 1/4 c. oil
• 1/4 c. unsweetened applesauce
• 2 large eggs
• 1 tsp. vanilla extract
• 280g zucchini, grated
• 190g flour
• 1/2 Tbsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 1/4 tsp. baking soda

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23x13cm (9x5") loaf pan.
2. Beat the sugar with the oil, applesauce, eggs, and vanilla for ~1 minute.
3. Stir in the zucchini.
4. In a separate bowl, combine the flour, cinnamon, and salt.
5. Sift in the baking powder and baking soda and mix well.
6. Add the wet ingredients to the dry and stir to combine.
7. Pour the batter into the prepared pan.
8. Bake at 180°C (350°F) until done (50-60 minutes).
9. Let cool in pan for 10 minutes, then turn out onto wire rack to finish cooling.