This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!
- 3 cups grated zucchini
- 3 cups all-purpose flour
- 3 tablespoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened applesauce
- 3 tablespoons vanilla extract
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup chopped walnuts (Optional)
Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8×4-inch loaf pans or 2 12-cup muffin pans.
Place the zucchini in a strainer and set aside to drain into a bowl or sink.
Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preparation time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Servings: 24 – Yield: 2 8×4-inch loaves