Description
This moist and lightly spiced zucchini bread is perfect for breakfast, snacks, or lunchboxes, sneaking in extra veggies effortlessly.
Ingredients
- 2 cups grated zucchini (about 1 medium-large or 2 small)
- 1 cup applesauce (unsweetened preferably)
- 1 1/2 cups whole wheat flour (or 1:1 all-purpose for a lighter crumb)
- 1/2 cup sugar (or a sugar substitute such as coconut sugar)
- 1/4 cup vegetable oil (or equal amount of applesauce)
- 2 eggs (or 2 flax eggs: 2 tbsp ground flax + 6 tbsp water)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture if desired.
- Whisk together the applesauce, sugar, oil, eggs, and vanilla until smooth.
- Mix the dry ingredients: whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, checking doneness with a toothpick.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a lighter result, replace up to 1/2 cup of whole wheat flour with all-purpose flour. For gluten-free, use a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if necessary.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American