Easy Zucchini Bread Recipe
A simple, no-fail zucchini bread that makes two soft, moist loaves using basic pantry ingredients. The grated zucchini melts into the batter, giving you tall slices, a tender crumb, and that just-baked smell filling the kitchen.
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Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 ¼ cups brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 teaspoon ground cinnamon
Wet Ingredients
- 3 eggs
- ½ cup apple sauce
- ½ cup vegetable oil
- 4 teaspoon vanilla extract
Fresh Ingredients
- 4 cups zucchini (shredded, julienned or grated)
Optional Ingredients
- 1 cup pecans
For greasing the pan
- butter
- flour
Instructions
- Preheat oven 350 degrees F. Prepare/grease the pans (2 loaf pans). Put a liberal amount of butter to the pan (either 8x4 or 9x5 loaf pans or muffin tins) and put flour lightly. Set aside.
- In a bowl, mix the wet ingredients. In a separate bowl, mix the dry ingredients, be sure to sift them to remove lumps.
- Gradually add the dry ingredients to the wet ingredients. Also, stir in the zucchini and the nuts. Mix well.
- Pour the batter into the pans. Bake for 45-60 minutes. If using muffin tins bake 20-25 minutes. Use a tester or a toothpick, if it comes out clean then it's cooked! Remove from the pans and place on wire rack to cool.
- Enjoy!
Notes
Cooking time depends on the amount of zucchini added.