This easy zucchini bread recipe is always a popular family favorite. The trick is to keep the bread moist with the right blend of ingredients. Zucchini bread makes the perfect breakfast or snack for anytime of the day.
- 1 3/4 cups grated zucchini (not drained)
- 1 cup sugar
- 1/4 cup brown sugar (packed)
- 3/4 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1 tbsp orange zest
- 1/4 cup walnuts (chopped)
Preheat your oven to 350F and prepare a basic loaf pan (9x5 inch) with your preferred cooking spray or grease with butter.
While the oven preheats, combine the zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla until thoroughly mixed. Once the wet ingredients are combined, add the flour, baking powder, baking soda, salt and cinnamon. Stir until just combined. Pour the batter into the prepared loaf pan.
Bake the bread for 45-50 minutes or until a skewer inserted into the center of the loaf comes out with a few moist crumbs. Cool the pan for about 15 minutes before placing on a wire rack to cool completely. Bread is best served after being chilled in the fridge.
Calories: 349kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 48mg | Potassium: 158mg | Fiber: 2g | Sugar: 35g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg