Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Zucchini Bread Recipe
4.84
from
24
votes
This moist and delicious Zucchini Bread recipe with walnuts, cinnamon, and vanilla, is made lighter with applesauce, perfect for breakfast or snack.
Prep Time:
20
minutes
mins
Cook Time:
55
minutes
mins
Total Time:
1
hour
hr
15
minutes
mins
Yield:
16
servings
Course:
Breakfast, Brunch
Cuisine:
American
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
chopped walnuts
1
large egg
(beaten)
2
tablespoons
melted butter
(or dairy-free butter)
1
cup
apple sauce
1 ½
cups
shredded zucchini
(not packed, not squeezed (from about 1 1/4 large))
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
If you prefer to use all purpose only, use 2 cups and omit the whole wheat.
See notes above on how to store, freeze and variations.
Nutrition
Serving:
1
slice
,
Calories:
144
kcal
,
Carbohydrates:
21
g
,
Protein:
3.5
g
,
Fat:
5.5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
15.5
mg
,
Sodium:
125
mg
,
Fiber:
2
g
,
Sugar:
8
g
- WW Points:
5