Apple Orange Zucchini Bread Squares (Regular or GF)

I crave flavors that incorporate zest, freshness and sweetness,

and that is what will you find in my take on zucchini bread squares.

By Rose Huxford

Zucchini is one of those versatile vegetables that can be sweet or savory. Since we grow an abundance every summer, I like to use them in every way that I can. Since I can't leave well enough alone, I love to experiment with flavors, as well adding a healthy side to this dessert. This is a great and healthier dessert to bring to picnics or for a light dessert.

Apple Orange Zucchini Bread Squares (Regular or GF)

Yields: 14 squares

Pre-heat oven: 350 degree F

Bake-time: 40-60 minutes

Ingredients

• 2 cups zucchini, grated

• 2 eggs, room temperature or flax eggs (3 tbsp flaxseed meal and 5 tbsp hot water)

• 2 tbsp orange juice

• 1/3 cup canola oil (or olive oil or coconut oil)

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract (optional)

• 1 tbsp chia seeds (optional)

• 1/2 cup plain greek yogurt or dairy free yogurt ( I like cashew yogurt)

• 1/2 cup honey

• 1/2 cup coconut sugar

• 2 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour

• 1/2 cup almond flour

• 1 1/2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp salt

• 2 tsp orange zest

• apple chunks, peels and cored

• 1/2 cup quick oats or GF oats

Directions

1. Pre-heat oven to 350 degrees F.

2. Lightly grease a 8x8 baking dish and set aside.

3. In a medium bowl, whisk together oil, honey, orange juice, eggs, Greek yogurt, vanilla extract, almond extract, chia seeds, and coconut sugar. *IF you use flax eggs, combine flaxseed meal and water in a small bowl. Stir, then let the mixture sit for about 10 minutes before adding to your liquid mixture.

4. In a large bowl, combine flour, almond flour, baking powder, salt, cinnamon, orange zest, apple chunks, oats and grated zucchini.

5. Add the wet ingredients to the dry ingredients. Use a spatula to blend everything together.

6. Spread the batter into the prepared dish.

7. Bake for about 40-60 minutes, depending on your oven. If browning too quickly, loosely cover the top with foil.

8. To check to see if your bread is done, use a tooth pick to check the center. If it comes out full of batter, continue to bake until the tooth pick comes out clean.

9. Allow to cool for about ten minutes on a cooling rack, then enjoy!

By Rose Huxford