I have to say that my first attempt at making zucchini bread using applesauce turned out well. I like drinking my coffee with a breakfast toast. My women’ group at church also enjoyed the extra bread I brought there as a gift.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 14 |
| Yield: | 2 loaves |
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup shredded zucchini
- 1 cup applesauce
- 3 teaspoons vanilla extract
- 1 cup chopped pecans (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
- Combine sugar, oil, and eggs in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract; mix into dry ingredients until well blended. Stir in pecans. Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 290 mg |
| Sugars | 28 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and very tasty! I added another cup of zucchini and stretched the yield to 3 smaller loaves. Thank you, Maria!
Great taste and moist! Will bake again
This is so awesome