This zucchini bread will have you wishing you made two loaves!
And because it’s so easy to mix you will be eating a warm slice in about an hour!
Be sure to double check your math if you do decide to double the recipe!
This batter bakes perfectly into muffins too!
For 12-15 standard muffins, just fill the paper lined muffin tins ¾ way full with batter
Bake at 350°F for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
Notes for Success:
If you don’t have applesauce or you don’t want to use it just increase the oil by that same amount
I have made this bread with walnuts & without so you can decide if you want to use them or not.
Although I did not list that in the ingredients below this recipe will accommodate about ¾- 1 cup of lightly toasted nuts with no problem!
The loaf pan is a standard sized loaf pan at 8.5″ x 4.5″ x 2.5″
2 medium sized zucchini’s to make 3 cups grated at a total weight of 354g
I never squeeze my shredded zucchini but if your zucchini is particularly “wet” you should squeeze out the excessive liquid before adding to the recipe
Anything more than 1 Tbs liquid would be excessive
Turn this recipe into muffins or cupcakes!
WATCH HOW TO MAKE THIS ZUCCHINI BREAD!
Zucchini Bread Recipe
Ingredients
- ¾ cup White or Brown Sugar 150g
- ¼ cup Vegetable Oil 50g
- ½ cup Applesauce 100g
- 2 cups All Purpose Flour 250g
- 1¼ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 3 cups Grated Fresh Zucchini 354g
Instructions
- Preheat oven to 350°F & Grease a standard loaf pan
- Grate the fresh zucchini then measure it to 354g
- In a large mixing bowl combine the oil, sugar & applesauce whisk to combine well.
- Sift together all the dry ingredients then add to the liquids in the bowl & mix until everything is evenly incorporated. *It will be a stiff batter, but once you fold in the zucchini it will loosen up considerably
- Add the grated zucchini & mix well.
- Spread batter into greased loaf pan & bake in a preheated 350°F oven for 30 minutes, then turn the oven temperature down to 325°F for another 10-15 minutes or until a toothpick inserted into the center comes out with moist crumbs not raw batter.
- Cool in the pan and then turn out onto a cooling rack to cool completely.
Video
Notes
Hi,
never made this before, is it a sweet or savoury bake? Also is the crumb cake like or bread like please?
This is very similar to a carrot cake, although the crumb is more dense like a bread
Hi Gretchen. I love your videos and recipes. I’m transitioning to more gluten free baked goods. Do you think oat flour would work well with this recipe?
Hey thanks! While I am not a GF baker, I do know that you cannot just sub in a another type of flour 1:1 because there will be no structure/strength/support to the batter/dough
Flour = gluten=structure and why GF baking can be rather difficult, that said I have been told that many people have had great results with my r3ecipes using a 1:1 GF mix like Bob Red Mill!
Thanks, I’ll give it a try.
Hi, please check the flaxmeal measurement. I don’t think 3 tablespoons is equal to 42 grams.