Here’s a lower oil recipe for zucchini bread that will have you wishing you made two loaves!
Nothing beats popping a couple of zucchini breads in the oven on a Saturday morning!
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.
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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
CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ZUCCHINI BREAD!
Zucchini Bread Recipe
Ingredients
- Granulated or Light Brown Sugar ¾ cup (150g)
- Vegetable Oil ¼ cup (50g)
- Applesauce *see notes ½ cup (100g)
- Vanilla Extract 1 teaspoon (5ml)
- All Purpose Flour 2 cups (250g)
- Baking Powder 1¼ teaspoon
- Baking Soda 1 teaspoon
- Cinnamon 1 teaspoon
- Cardamom *optional but awesome! ½ teaspoon
- Salt ½ teaspoon
- Grated Fresh Zucchini 3 cups (354g)
Instructions
- Preheat oven to 350°F
- Grate the fresh zucchini and then measure it to 354g.
- Squeeze put any excessive moisture - you may or may not have any depending on the zucchini, I only had about 2 Tbs excess liquid.
- In a large mixing bowl combine the oil, sugar, applesauce and vanilla extract whisk to combine well.
- Sift together all the dry ingredients then add to the liquids in the bowl and 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 and mix well.
- Spread batter into greased loaf pan and bake in a preheated 350°F oven for 30 minutes, then turn the oven temperature down to 325°F for another **approximately 35 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.
Notes
Zucchini Bread can be stored at room temperature for a couple of day wrapped to prevent drying.
Just be careful of molding in very hot humid conditions.
Refrigerate or freeze for longer storage
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.