Zucchini Bread
Most recipes for bread like this use a cup of oil to help keep it moist but I substitute 1/2 cup of apple sauce, it not only helps keep it moist but also adds a subtle flavor. Kids love this bread and they don't even know it has so much vegtable in it, since, when I make it for them I peel the zuccini before I grate it, otherwise if I'm making it for friends or family I just leave the skin on before I grate it.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 2
summer
fall
bake
bread
zucchini
american
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 cup apple sauce
- 3 cups all purpose flour
- 1 cups sugar
- 1 tablespoon cinnamon, ground
- 4 cups zucchini, grated
- 1 cup walnuts, chopped (optional)
- Carbohydrate 499.944923888906 g
- Cholesterol 1586.25 mg
- Fat 75.6412453591972 g
- Fiber 6.5700704956341 g
- Protein 67.1258388882151 g
- Saturated Fat 14.63459445697 g
- Serving Size 1 1 loave (1018g)
- Sodium 1404.26375583599 mg
- Sugar 493.374853393272 g
- Trans Fat 7.35424220075478 g
- Calories 2924 calories
Preheat oven to 325F. Grease and flour two 8 x 4 inch bread pans. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, apple sauce, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter evenly into prepared pans. Bake for 70 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
