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Ingredients
| zucchini squash (grated): 3 cups |
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 3 Tbl |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1 tsp |
| unsweetened applesauce: 1 cup |
| vanilla extract: 3 Tbl |
| eggs: 3 |
| salted butter: 3 Tbl (melted) |
| walnuts (chopped): 1 cup (optional) |
Super Moist Zucchini Bread
Credit: AllRecipes
User rating:
"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!"
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Prep Time
20 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-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.