Garden Zucchini Bread
This garden zucchini bread recipe is perfectly sweet and ultra moist due to the secret ingredient – applesauce! This recipe makes three mini loaves. It’s a beautiful treat when zucchini is abundant.
Sweet breads allow us to use our creativity to make fun-sized treats! These paper baking mini pans are ideal for sending along with guests after a visit.
It’s also fun to experiment with cake and candy molds. If you keep your eye on the temperature of your oven and your bread, you can succeed.
Garden Zucchini Bread
- 1½ cups grated zucchini
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ cup unsweetened applesauce
- ⅓ cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.1½ cups grated zucchini, 1 cup granulated sugar, ¼ cup light brown sugar, ½ cup unsweetened applesauce, ⅓ cup olive oil, 2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over-mix.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Pour the batter into the loaf pan. Bake for 50 or until a toothpick inserted into the center of the bread should come out with moist crumbs on it.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- Store covered in the refrigerator.
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