Egg and Nut Free Zucchini Bread

I know this is an off-season ingredient to be using right now, but I purchased zucchini for something else and needed to use it up. I also have been trying to think of ways to get my toddler to eat more greens, and although a sweet bread isn't exactly ideal, it was better than nothing. He's been so picky lately and I've just been able to get him to eat small snack type meals, so I'm trying to add in more nutrition to each little thing he will eat. He loved this bread served with some plain cream cheese and since it has whole wheat flour and a natural sweetener, it was a pretty decent snack!

Any other ideas for feeding a picky eater?

Egg and Nut Free Zucchini Bread
1/4 cup coconut oil, melted and cooled
1/4 cup unsweetened applesauce
1/2 cup grade b maple syrup
1/2 tsp. vanilla
2 Tbsp. water
1 cup grated zucchini
2 cups white whole wheat flour or whole wheat pastry flour
1 1/2 tsp. ground cinnamon
 1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees and grease an 8-inch loaf pan. Combine the oil, applesauce, maple syrup, vanilla and water in a bowl. Stir in the zucchini and set aside. In another bowl, combine the flour, cinnamon, baking soda, baking powder and salt with a wire whisk. Stir the dry ingredients in with the wet ingredients and mix until combined. Batter will be thick and you might need to use your hands. Pour the batter into the loaf pan and bake for 50 minutes.