Not sure what to do with you leftover zucchini's from your garden or farmer market shop? Try this deliciously moist and easy-to-make vegan zucchini bread. For an oil-free version, substitute oil ingredient for applesauce. Let us know how you liked this recipe in the comments section below.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.