Zucchini Bread Recipe
User Reviews
4.9
Zucchini Bread Recipe
Description
The Zucchini Bread Recipe combines shredded zucchini and a mix of unbleached all-purpose and white whole-wheat flours, offering a wholesome texture. Brown sugar and cinnamon impart subtle sweetness and warm spice notes, while baking soda and baking powder help the loaf rise evenly, resulting in a tender crumb. The addition of applesauce and melted butter ensures moistness throughout.
Chopped walnuts folded into the batter add a crunchy contrast to the soft bread, and sprinkling some on top before baking creates a textured finish. The baking process at 3256F for 45 to 55 minutes yields a golden crust while ensuring the interior is fully cooked. Cooling the loaf before slicing prevents crumbling and helps preserve its structure.
This bread serves well for breakfast or a snack, pairing nicely with butter or cream cheese. It can be stored at room temperature once cooled and slices well for convenience. Variations can accommodate different flour types, including gluten-free options, with adjustments to maintain texture and flavor.
Ingredients
- cooking spray
- 1 cup all-purpose flour (I used unbleached)
- 1 cup white whole-wheat flour (regular whole-wheat flour would work*)
- 2/3 cup brown sugar (not packed)
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup walnuts chopped
- 1 egg beaten, large
- 2 tablespoons butter or dairy-free butter, melted
- 1 cup applesauce
- 1 ½ cups zucchini not packed, not squeezed (from about 1 1/4 large, shredded
Instructions
- Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
- Add 1/2 cup walnuts and gently mix to combine.
- In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended.
- Pour batter into the prepared 9x5-inch loaf pan and top with remaining nuts.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Notes
- You can substitute all-purpose flour alone by doubling its quantity and omitting whole wheat flour.
- To make gluten-free zucchini bread, use a gluten-free flour blend such as Cup4Cup.
- Store the bread wrapped in plastic or in an airtight container to keep it fresh.
- This recipe can be frozen after baking; thaw fully before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 144kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3.5g | 7% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 15.5mg | 5% |
| Sodium | 125mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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