Zucchini bread is so heavenly, perfect for a Sunday brunch, as a ‘thank you’ gift or for ‘just because’. Totally husband approved and kid friendly, it never lasts long in my house. I substitute applesauce for half of the amount of oil the recipe call for, plus Zucchini is a vegetable, so its healthy, right?
I just put a slab of butter on my piece, some other options are: softened cream cheese, a cream cheese frosting with milk and sugar, butter and honey, or just eat it plain with a cup of coffee. This recipe makes 2 generous sized loaves so there is plenty to share!
Zucchini Bread Recipe
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1/2 cup oil
- 1/2 cup applesauce (1 4oz container)
- 1 tsp vanilla
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnimon
- 2 cups of zucchini, drained (about 2 medium sized zucchinis)
- 1/2 chopped nuts or raisins (optional)
Preheat oven to 325 degrees. Grease 2 loaf pans with butter or cooking spray.
Combine sugars, eggs, oil, applesauce, and vanilla in a bowl and whisk together vigorously. In a separate bowl, measure out the flour, baking powder, baking soda, salt, and cinnamon, stir to combine.
Mix zucchini with the oil mixture, add flour to batter and stir with a spatula or wooden spoon until it is fully combined. Mix in raisins, and nuts, if using.
Distribute batter evenly between both loaf pans. Bake in the oven for 1 hour or until a wooden tooth pick, inserted into the middle of loaf, comes out clean.
Serve and enjoy!! Let me know what you think.