Zucchini & Squash Bread

Finally! I developed a healthier recipe (than my usual) that didn't compromise the moistness or flavor. I'm not claiming it is fully healthy (though it uses 3 different fruits/veggies), just that it's healthier than I previously made with white flour & oil.

• Ready In: 30 mins
• Serves: 12
• Yields: 2 large loaves

Ingredients

• 3  eggs
• 2  cups  evaporated cane juice (natural sugar)
• 1  cup  shredded zucchini
• 1  cup  pureed  butternut squash
• 1  cup unsweetened applesauce
• 2  tablespoons olive oil
• 2  teaspoons vanilla extract
• 1  cup  natural bran
• 1  cup whole wheat flour
• 1  cup unbleached flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1  cup  miniature chocolate chip

Directions

1. Preheat oven to 325.
2. Beat eggs until foamy.
3. Add next 6 ingredients.
4. Gradually add all dry ingredients and mix until smooth.
5. Blend in chocolate chips.
6. Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.