AuthorRita's Kitchen
RatingDifficultyBeginner

This easy zucchini bread recipe is sweet & incredibly moist because it's made with applesauce & more zucchini & sugar than most recipes.

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Yields12 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 1 ½ cups Grated zuchini, do not drain
 1 cup Granulated sugar
 ¼ cup Brown sugar, packed
 ½ cup Unsweetened applesauce
  cup Vegetable oil
 2 Large eggs
 ½ tsp Vanilla extract
 1 ½ cups All purpose flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 ½ tsp Cinnamon

1

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

2

In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

3

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

4

Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

5

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. *This bread is best served after it has been refrigerated for at least 12 hours.

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Ingredients

 1 ½ cups Grated zuchini, do not drain
 1 cup Granulated sugar
 ¼ cup Brown sugar, packed
 ½ cup Unsweetened applesauce
  cup Vegetable oil
 2 Large eggs
 ½ tsp Vanilla extract
 1 ½ cups All purpose flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 ½ tsp Cinnamon

Directions

1

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

2

In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

3

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

4

Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

5

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. *This bread is best served after it has been refrigerated for at least 12 hours.

Zucchini Bread Recipe