Zucchini Bread
There’s something undeniably comforting about the smell of freshly baked zucchini bread wafting through the kitchen. Moist, tender, and just the right amount of sweet, this classic quick bread is the perfect way to use up an abundance of summer zucchini—or to sneak some extra veggies into your day. Whether you enjoy it for breakfast with a hot cup of coffee, as an afternoon snack, or as a simple dessert, zucchini bread never disappoints. With its subtle spice and rich, homey flavor, this recipe will quickly become a staple in your baking rotation.
Servings: 16
Ingredients
- 2 1/2 C Zucchini, shredded
- 1 C Applesauce, unsweetened
- 1/2 C Canola Oil
- 3 Eggs
- 2 tsp Vanilla Extract
- 1 1/2 C Sugar
- 1 1/2 C All-Purpose Flour
- 1 1/2 C Whole Wheat Flour
- 3 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/4 tsp Baking Powder
Instructions
- A little tip for the zucchini, at some grocery stores you can buy it already shredded. Otherwise, you'll need about 2 medium zucchini to shred into the 2 1/2 c needed for this recipe. Preheat the oven to 350°F. Move your rack to the center position in the oven. Prepare your loaf pans. You can use cooking spray or shortening and flour to prepare them. Set aside. In a mixing bowl, combine the shredded zucchini, applesauce, oil, egg, vanilla extract, and sugar. Stir until well combined. Next, add in the all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, and baking powder. Mix until well combined. Pour half the batter into each of the loaf pans. Bake at 350°F for 50-60 minutes. You will know the bread is done when you can insert a toothpick into the center and it comes out clean. Remove from the oven and let cool for 10 minutes in the loaf pan and then transfer to a wire rack to finish cooling. Once cooled, these can be stored on the counter in an airtight container for 5-7 days. Enjoy!