Description

This moist and flavorful zucchini bread recipe is perfect for breakfast, dessert, or a delightful side dish. Made with shredded zucchini, warm spices like cinnamon and nutmeg, and sweetened with a blend of sugar and brown sugar, this bread is a delicious way to enjoy garden-fresh zucchini. The combination of vegetable oil and applesauce keeps it tender and moist, while easy-to-find ingredients make it a simple and wholesome homemade treat.

Ingredients

Units Scale

Dry Ingredients

3 cups All Purpose Flour
1 cup Sugar
1 cup Brown Sugar
1 Tsp Nutmeg
1 Tbsp Cinnamon
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt

Wet Ingredients

1/2 cup Vegetable Oil
1/2 cup Applesauce
3 Eggs
1 Tsp Vanilla Extract
3 cups Shredded Zucchini (do not drain)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the bread evenly.
Prepare Zucchini: Shred 3 cups of zucchini. Do not drain it; keeping the moisture will add to the bread’s moist texture.
Mix Dry Ingredients: In a large bowl, combine all the dry ingredients including flour, sugars, nutmeg, cinnamon, baking powder, baking soda, and salt. Whisk together until fully blended to distribute spices and leavening evenly.
Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, applesauce, eggs, and vanilla extract until smooth and well combined. This mixture adds moisture and richness to the bread.
Incorporate Zucchini: Add the wet ingredients to the dry, mixing well until the batter is thick. Then fold in the shredded zucchini until the batter reaches a consistency similar to pancake batter.
Prepare for Baking: Grease three small loaf pans evenly. Pour the batter into the pans, dividing it equally among them to ensure uniform baking.
Bake: Place the loaf pans into the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. This ensures the bread is fully cooked and moist.
Cool: Remove the bread from the oven and place on a wire rack. Allow it to cool for at least one hour before slicing to let the bread set properly.

Notes

Do not drain the shredded zucchini; its moisture is essential for the bread’s texture.
You can substitute applesauce with mashed banana for extra sweetness and flavor.
Using three small loaf pans helps the bread bake evenly, but a couple of larger pans can be used with adjusted baking time.
Store zucchini bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.

Nutrition

Serving Size: 1 slice (approximate)
Calories: 180
Sugar: 14g
Sodium: 230mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg