Applesauce Zucchini Bread
Servings 12 slices
Ingredients
- 1 ½ cups grated zucchini lightly packed, about 1 medium zucchini, unpeeled
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
Make the Bread
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, applesauce, oil, and vanilla until smooth. Stir in the grated zucchini until evenly distributed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Pour the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 54 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don't drain the zucchini: The moisture from the zucchini keeps the bread tender. Draining it will result in a drier loaf.
- Don't overmix: Stir until the flour just disappears. Overmixing makes the bread tough.
- Storage: Wrap tightly and store at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
- Optional add-ins: Fold in ½ cup chocolate chips, chopped walnuts, or dried cranberries.