Zucchini season has arrived! So I’ve started with some awesome Zucchini Bread! You can throw in nuts or chocolate chips or nothing at all, whatever you want! But I really do love baking with vegetables because it makes it all healthy, right? So I can eat as much as I want, right? 🙂
When I was growing up, my neighbor has the most extravagant garden. She would pay me to water it while she was out of town and being a poor 10-year-old I would take the job. But I never understood her love of gardening.. until last summer.
Last year, I planted some zucchini plants, basil and mint. Let me tell you, it was the funnest thing ever! I would wake up every morning, fill up a mixing bowl (no watering can) and go out side barefoot to water the plants. I only got about 3 zucchini from my 7 plants but that’s because I didn’t pay much attention to them… whoops! I was so excited to try again this summer but my new job will be keeping me away from the garden so I couldn’t plant much this season.
Zucchini Bread
Ingredients
- 3 C. flour
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3 tsp. cinnamon
- 3 eggs
- 1/2 C. oil
- 1/2 C. applesauce
- 1 1/4 C. sugar
- 1 C. brown sugar
- 3 tsp. vanilla extract
- 3 C. grated zucchini
- 1 C. nuts or chocolate chips optional
Instructions
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1. Preheat oven to 325 degrees and grease a large loaf pan or two smaller ones.
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2. Combine flour, salt, baking soda, baking powder and cinnamon together and set aside. (I like to sift them together incase there are any lumps.)
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3. In a separate bowl, combine eggs, oil applesauce, sugar, brown sugar and vanilla.
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4. Combine wet and dry ingredients and add grated zucchini and nuts. Stir only until combined.
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5. Pour into loaf pan(s) and bake for 50-60 minutes or until an inserted knife comes out clean.
I love quick bread recipes! A slice of bread with smoothie is my favorite breakfast 🙂
Remember… the smaller Zucchini have more flavor!
Looking for something a little sweeter? Try these Chocolate Zucchini Cupcakes… the kids will never know they’re full of veggies 🙂
Vanessa says
I have a tried and true recipe for this bread, but if this bread is anything like banana bread, I’m making it!!! Can’t wait! 🙂
ovo says
Each bite of this dish is a delightful surprise, with a burst of flavors that unfold and linger in the most delightful way.
In Good Flavor says
Your zucchini story is reminiscent of my tomato experience. I attempted to grow an heirloom tomato plant last summer. It got huge with usually large leaves, but I ended up with only 2 medium and 1 small tomatoes! Your zucchini bread looks wonderful!
Nancy Norris says
Will definitely try this one Lizzy! What tip are you using on these cupcakes? Compliments on your pics again!
Celeste says
Your pictures are beautiful by the way! (Never thought pictures of bread could be described that way but they are). I really want to try this recipe, I love zucchini bread and yours looks so moist and delicious!!
Joanne says
What size loaf pan did you use? You stated to use one large or 2 smaller pans.
Lizzy Mae Early says
I used a large 9 inch loaf pan, but some people like using the 5 inch ones!
Donna says
I used a standard 9 inch loaf pan and just put out the fire in my oven. The batter spilled right over the top. I will attempt this again as it is one of the best recipes I’ve found.
Judy says
With 3 cups of flour and 3 cups of zucchini, plus the other ingredients, that should make 2 loaves. I’m basing this on my other recipe I use which also has 3 cups of flour & zucchini, and makes 2 loaves. I haven’t made this recipe yet, but when I do, I’ll definitely use 2- 9×5 loaf pans. (I am baking my recipe right now and when I filled my pans with the batter, they where slightly above the half mark. They’ve been in the oven 30 minutes so far and are about 1/2” below the rim.)
Hope this helps.
Veda says
When do you add the applesauce? I assume it is with the egg mixture?
Lizzy Mae Early says
Yes! I fixed the directions!
Maria says
Where I live, 325 was too low. I had to turn the heat up to 350, but the flavor is amazing
Marlene Crawford says
Hi Marlene want learn make good heathy for breakfast and lunch and dinner and snack how much cost each them ???
Pam Ward says
This zucchini bread was awesome! Thank you for sharing your recipe. I used Bob’s gluten free baking flour (1to1). It was so moist. Will be adding this to my baking favorites.
Lizzy Mae Early says
I love that you could make this gluten free! Bob’s is a favorite brand of mine!
Kim says
I assume that’s 1 tsp of salt ??
Rosemary says
Love this Zucchini bread . I did not make a bread I made Zucchini muffins. I change all the ingredients by using flaxseed meal, almond flour, wheat flour, wheat grain flour and only used one cup of unbleached flour left everything else the same. They are delicious and healthier. Oh used only one cup of brown sugar
Kerrie says
Hi – made the Zucchini bread today- it was delicious. I did frost it and used Greek yoghurt in the frosting instead of cream cheese (way to expensive where I live) and it is was good. Thanks – everyone loved it.
Becki says
I made this today and it is divine! I deviated from the recipe in that I used cushaw (like pumpkin) purée in place of the apple sauce. It’s so tasty! Thanks for sharing sharing!
Marisa says
Wonderful recipe, easy to follow.
So delicious, I make very often
Thank You
Debbie says
I used 2 bread pans, both 9 inch. One definitely would have overflowed.
Bobbie says
Is that ap flour or self rising?
Debi says
Made two beautiful loaves. I added a scant 1/2 tsp of ground cardamom. One of my favorites. One loaf went in the freezer and the other is in the fridge. I know it will not last long.