The Best Classic Zucchini Bread Recipe
User Reviews
5
The Best Classic Zucchini Bread Recipe
Description
This zucchini bread recipe begins by mixing grated zucchini without draining its moisture together with granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, eggs, and vanilla extract to create a moist batter. Dry ingredients including all-purpose flour, baking powder, baking soda, salt, and ground cinnamon are added and stirred just until combined to avoid over-mixing.
Baked in a greased 9x5 inch loaf pan at 350°F for 50 to 54 minutes, the bread is finished when a toothpick inserted in the center yields moist crumbs. Cooling in the pan for 10 minutes before transferring to a wire rack prevents sogginess and allows the bread to set properly.
The bread delivers a tender, moist texture interspersed with flecks of zucchini and warm cinnamon flavor. It is best served after being refrigerated for at least 12 hours, which helps it develop a firmer slice texture and richer taste.
Ingredients
- 1 1/2 cups zucchini do not drain liquid, grated, lightly packed
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup applesauce unsweetened
- 1/3 cup vegetable oil -or your preferred cooking oil
- 2 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
- Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1/12th of the bread | |
| Calories | 213kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 158mg | 7% |
| Potassium | 135mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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