Zucchini Bread

Name: Zucchini Bread
Cuisine: American
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

6 steps

This zucchini bread is really, really good and moist — This recipe makes one 8x4 or 9x5 loaf but double it and the other freezes well and will keep in the refrigerator for weeks.

Updated at: Mon, 17 Jun 2024 01:02:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories318.2 kcal (16%)

Total Fat10.8 g (15%)

Carbs51.8 g (20%)

Sugars33.3 g (37%)

Protein4.3 g (9%)

Sodium248 mg (12%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ cupszucchini

grated, lightly packed -DO NOT DRAIN LIQUID

1 cupgranulated sugar

¼ cuplight brown sugar

packed

½ cupunsweetened applesauce

⅓ cupvegetable oil

or your preferred cooking oil

2eggs

large

1 teaspoonvanilla extract

1 ½ cupsall purpose flour

½ teaspoonbaking powder

½ teaspoonbaking soda

½ teaspoonsalt

½ teaspoonground cinnamon

Instructions

Step 1

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

Step 2

In a large bowl, add the UNDRAINED grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

Step 3

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

Step 4

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.

Step 5

Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

Step 6

Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.