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
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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.
Kitchen Equipment
Notes
Nutrition
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