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Zucchini bread in pan
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Classic Zucchini Bread

Wholesome and flavorful, this zucchini bread is sure make everyone happy!
Course Bread, Breakfast, Snack
Cuisine American
Keyword All-Purpose Flour, AP Flour, Applesauce, Bread, Cinnamon, Eggs, Flour, Ground Cinnamon, Sugar, Vanilla Extract, Zucchini
Cooking Method Oven
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Calories 192kcal
Author Recipe adapted from: The Wholesome Dish

Equipment

  • Bread Pan
  • Oven
  • Grater
  • Large Bowl

Ingredients

  • 1½ cup Zucchini Grated, lightly packed, do not drain liquid
  • 1 cup Sugar
  • ½ cup Applesauce Unsweetened
  • ⅓ cup Vegetable Oil Or your preferred cooking oil
  • 2 Eggs Large
  • 1 teaspoon Vanilla Extract
  • 1½ cups Flour All-purpose
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon

Instructions

  • Preheat oven to 350°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.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
  • Pour the batter into the loaf pan. Bake for 50 to 55 minutes. 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.

Notes

  • Store covered in the refrigerator. This bread is best served after it has been refrigerated for at least 12 hours.

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg