Fall is approaching – Zucchini Bread Recipe!

So I did a thing.

I made zucchini bread for the first time.  I know, how have I made it 43 years and never tried this? In my defense, I have made hundreds of loaves of banana bread over the years, but never zucchini. I guess I assumed it wouldn’t be as tasty, but I was wrong. It’s delicious.

I called my mom for a recipe because I wanted something quick and easy … and I knew she would have a simple yet yummy one.

Plus, there is something about September approaching, and the temps cooling a bit, that makes me want to bake bread. I will say I love this recipe because it calls for unsweetened apple sauce and cinnamon, which gives it a “fall taste,” even if it’s only in my mind. 🙂

I doubled the recipe to make two loaves because my general philosophy – if you are going to take the time to get out all the ingredients and dirty some bowls, make an extra loaf to give away to a neighbor or family member. You can also freeze the second loaf for that morning you panic when the pantry is empty come breakfast time.

Anyway, sharing the recipe below. Enjoy!

 

Ingredients

  • 1 1/2 cups grated zucchini – lightly packed -do not drain liquid
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil -or your preferred cooking oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
  • In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
  • Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
  • Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
  • Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Nutrition

Serving: 1/12th of the bread | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 135mg | Sugar: 22g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 1mg
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