zucchini bread

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By Christine Cuneo
from Tonawanda, NY

This quick bread uses applesauce in place of half the oil, and has both granulated and brown sugars. Grated zucchini adds flecks of color. Plus, it's a great way to put that abundant vegetable to good use!

serves 2 loaves
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For zucchini bread

  • IN A LARGE BOWL MIX
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 1/2 c
    white sugar
  • 1 1/2 c
    brown sugar
  • THEN MIX IN SEPERATE BOWL
  • 1/2 c
    oil
  • 1/2 c
    applesauce, unsweetened
  • 3
    beaten eggs
  • 1 tsp
    lemon
  • 1 tsp
    vanilla extract
  • FOLD IN
  • 1
    zest from 1 lemon
  • 2 1/2 to 3 c
    cups grated zucchini
  • 1 c
    chopped walnuts or pecans
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How To Make zucchini bread

  • 1
    Grease/spray and flour 2 loaf pans Pre-heat oven 350° F.
  • 2
    In a large bowl, combine flour, salt, nutmeg, cinnamon, baking soda, baking powder, and sugars. Mix well
  • 3
    In a separate bowl, combine oil, eggs, water, vanilla, and lemon juice.
  • 4
    Mix wet ingredients into dry, and then fold in lemon zest, zucchini, and nuts.
  • 5
    Bake in 2 standard loaf pans, (spray with nonstick spray and flour) for 50 minutes to 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
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